PART IV
STANDARDS AND PARTICULAR LABELLING REQUIREMENTS FOR FOOD
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.
NUTRI-GRADE REQUIREMENTS FOR BEVERAGES
Nutri-Grade beverages
184A.—(1)  In these Regulations, “Nutri-Grade beverage” means any beverage (including any powder or concentrate meant to be reconstituted or diluted with fluids before consumption as a beverage) other than the following:
(a)a beverage that contains more than 0.5% (v/v) alcohol at 20ºC;
(b)[Deleted by S 451/2023 wef 30/12/2023]
(c)[Deleted by S 451/2023 wef 30/12/2023]
(d)a beverage mentioned in paragraph (2).
(2)  A Nutri-Grade beverage does not include any special purpose food —
(a)for a special medical purpose and that is labelled as being for use under medical supervision;
(b)supplied solely to hospitals, hospices and other residential care facilities like nursing homes for the purpose of providing services to patients in those facilities;
(c)that is infant formula;
(d)that is follow-up formula, that is, food intended for use as a liquid part of the weaning for an infant 6 months or older or young children;
(e)that is formula food for use in a weight control diet, that is, formula food presented as a replacement for a person’s total daily diet;
(f)that is diabetic food; or
(g)for a person who requires a specific intake of sugar (including but not limited to sucrose) or saturated fat in the person’s diet as a result of a disease, disorder or other condition.
(3)  In this regulation, “special medical purpose”, in relation to special purpose food, means special purpose food specially processed or formulated and presented for use under medical supervision for the dietary management of a patient —
(a)who has —
(i)limited or impaired capacity to take, digest, absorb or metabolise ordinary food or certain nutrients contained in ordinary food; or
(ii)any other special medically-determined nutrient requirement; and
(b)whose dietary management cannot be achieved only by modifying that patient’s normal diet or by other special purpose food or both.
[S 993/2021 wef 30/12/2022]
Nutri-Grade grading system
184B.—(1)  The following persons must ensure that the following Nutri-Grade beverages are graded “A”, “B”, “C” or “D” according to the grading system specified in the Sixteenth Schedule:
(a)a Nutri-Grade beverage that is not freshly prepared and is intended for sale in a specified setting —
(i)if the Nutri-Grade beverage is manufactured in Singapore — its manufacturer;
(ii)if the Nutri-Grade beverage is imported — its local importer; and
(iii)in any other case — its distributor;
[S 451/2023 wef 30/12/2023]
(b)a Nutri-Grade beverage that is freshly prepared and is intended for sale in a specified setting —
(i)if the Nutri-Grade beverage is prepared by hand at any place or premises — its seller; and
(ii)if the Nutri-Grade beverage is sold from an automated beverage dispenser for customisable beverages — the person who calibrates the automated beverage dispenser to be able to dispense beverages according to inputs given by a prospective consumer of the beverage.
[S 451/2023 wef 30/12/2023]
(c)[Deleted by S 451/2023 wef 30/12/2023]
[S 451/2023 wef 30/12/2023]
(2)  In these Regulations, a reference to the grade of a Nutri-Grade beverage refers to its grade according to that grading system.
[S 993/2021 wef 30/12/2022]
Nutrition information of Nutri-Grade beverages
184C.—(1)  A person required by regulation 184B(1) to ensure a prepacked Nutri-Grade beverage that is not freshly prepared and is intended for sale in a specified setting, is graded must ensure the package of the Nutri-Grade beverage is labelled with a nutrition information panel that —
(a)is in the form specified in the Twelfth Schedule or in any other similar form that may be acceptable to the Director-General;
(b)specifies the energy value, the amounts of protein, carbohydrate and fat in the Nutri-Grade beverage;
(c)unless the Nutri-Grade beverage contains no carbohydrates, specifies the amount of total sugar according to either or both of the following proportions:
(i)in grams per 100 ml of the Nutri-Grade beverage;
(ii)if the number of servings per package and serving size are stated, in grams per serving of the Nutri‑Grade beverage;
(d)unless the Nutri-Grade beverage contains no fat, specifies the amount of saturated fat according to either or both of the proportions mentioned in sub‑paragraph (c)(i) and (ii); and
(e)where the nutrition information panel specifies the amount of lactose or galactose, specifies the amount according to either or both of the proportions mentioned in sub‑paragraph (c)(i) and (ii).
[S 451/2023 wef 30/12/2023]
(2)  Where the prepacked Nutri-Grade beverage mentioned in paragraph (1) is a powder or concentrate meant to be reconstituted or diluted with fluids before consumption as a beverage, the person must (in addition to complying with that paragraph) ensure —
(a)the nutrition information panel —
(i)specifies the information that is required under that paragraph on the basis that the Nutri-Grade beverage is prepared according to the manufacturer’s instructions on how to prepare the Nutri-Grade beverage; and
(ii)if that information is expressed as grams per 100 ml of the Nutri-Grade beverage, states that the information is on the basis that the Nutri-Grade beverage is prepared according to those instructions; and
(b)the package of the Nutri-Grade beverage is labelled with those instructions.
(3)  For the purpose of paragraph (1), where more than one unit of prepacked Nutri-Grade beverage is packaged for sale as a single item, the requirement to ensure the package is labelled under that paragraph may be satisfied by —
(a)ensuring the package of each unit of the prepacked Nutri-Grade beverage is labelled; or
(b)ensuring the package to be sold as a single item is labelled in respect of each type of Nutri-Grade beverage within the package and the package includes a statement that each unit in the package must not be sold separately or a statement to the like effect.
(4)  If —
(a)a person is required by regulation 184B(1) to ensure a Nutri-Grade beverage intended for sale in a specified setting is graded; and
(b)the Nutri-Grade beverage is freshly prepared or sold from an automated beverage dispenser for non-customisable beverages,
then the person must ensure that a nutrition information panel for the Nutri-Grade beverage that satisfies the requirements in paragraph (1) is made available (in any manner described in paragraph (5)) to any person who wishes to view the nutrition information panel.
[S 451/2023 wef 30/12/2023]
(4A)  For the purpose of paragraph (4) —
(a)where there is a preparation of the freshly prepared Nutri-Grade beverage offered to a prospective consumer who does not customise the amount of any ingredient in the Nutri-Grade beverage (called the default preparation) — the nutrition information panel must be based on the default preparation; or
(b)where the freshly prepared Nutri-Grade beverage does not have a default preparation and a prospective customer must customise the amount of any one or more ingredients in the Nutri-Grade beverage, the nutrition information panel must be based on —
(i)the customised preparation of the Nutri-Grade beverage with the poorest grade from amongst all possible customised preparations of the Nutri-Grade beverage offered to prospective consumers; and
(ii)if there is more than one such customised preparation with that grade, the customised preparation with the poorest grade and the highest percentage of sugar content per 100 ml, determined according to paragraph 6 of the Sixteenth Schedule.
[S 451/2023 wef 30/12/2023]
(4B)  Where —
(a)a topping may be added to a freshly prepared Nutri-Grade beverage intended for sale in a specified setting; and
(b)the topping is listed on a menu, poster, sign or other material that is used to inform a prospective consumer that the topping may be added to the Nutri-Grade beverage,
then the person mentioned in paragraph (4) must (in addition to complying with that paragraph) ensure that a sugar declaration for each topping that may be added to the freshly prepared Nutri-Grade beverage —
(c)complies with the requirements for a nutrition information panel mentioned in paragraph (1); and
(d)is available in any manner described in paragraph (5) to any person who wishes to view the information.
[S 451/2023 wef 30/12/2023]
(4C)  The requirement in paragraph (4B) may be satisfied in relation to a topping by a sugar declaration for the topping when the topping is added to any freshly prepared Nutri-Grade beverage sold in the specified setting, even if the person allows the topping to be added to more than one type of such beverage.
[S 451/2023 wef 30/12/2023]
(5)  The information mentioned in paragraphs (4) and (4B) must be —
(a)if the Nutri-Grade beverage is sold from an automated beverage dispenser, clearly displayed on, or near to, the automated beverage dispenser;
[S 451/2023 wef 30/12/2023]
(b)on a website or other electronic record that is viewable by the person; or
(c)on a physical document that is shown or given to the person on the person’s request.
[S 451/2023 wef 30/12/2023]
(6)  This regulation does not apply in respect of —
(a)any prepacked Nutri-Grade beverage that is not freshly prepared, has a total surface area of less than 100 square centimetres and bears a label that includes a statement of the quantity of total sugar and saturated fat; or
[S 451/2023 wef 30/12/2023]
(b)any of the following Nutri-Grade beverages, if the Nutri‑Grade beverage does not contain any calories, protein, fat, saturated fat, carbohydrate and sugar:
(i)coffee or a preparation of coffee;
(ii)drinking water;
(iii)a herbal infusion;
(iv)tea or a preparation of tea.
[S 993/2021 wef 30/12/2022]
Nutri-Grade mark
184D.—(1)  In these Regulations, “Nutri-Grade mark” means a mark indicating the following information for a Nutri-Grade beverage:
(a)its grade;
(b)its percentage of sugar content per 100 ml, determined according to paragraph 6 of the Sixteenth Schedule and rounded to the nearest whole number.
[S 451/2023 wef 30/12/2023]
(2)  [Deleted by S 451/2023 wef 30/12/2023]
(3)  A person required by regulation 184B(1) to ensure a prepacked Nutri-Grade beverage that is not freshly prepared and is intended for sale in a specified setting is graded —
(a)may label, or cause to be labelled, the package of a Nutri-Grade beverage with a Nutri-Grade mark if the Nutri-Grade beverage’s grade is “A” or “B”;
(b)must ensure the package of a Nutri-Grade beverage is labelled with a Nutri-Grade mark if the Nutri-Grade beverage’s grade is “C” or “D”; and
(c)if the package is labelled in accordance with sub‑paragraph (a) or (b), must ensure the Nutri-Grade mark is labelled on the front-of-pack (called in this regulation the FOP) of the package, that is, the face of the package —
(i)where the Nutri-Grade beverage’s name and brand (if there is a brand) appear; and
(ii)that is in a prospective consumer’s principal field of vision.
[S 451/2023 wef 30/12/2023]
[S 451/2023 wef 30/12/2023]
(4)  For the purpose of paragraph (3), where more than one unit of prepacked Nutri-Grade beverage is packaged for sale as a single item, the requirement to ensure the FOP of the package is labelled under that paragraph may be satisfied —
(a)by ensuring the FOP of the package to be sold as a single item is labelled with a Nutri-Grade mark in respect of each type of Nutri-Grade beverage within the package and the package includes a statement that each unit in the package must not be sold separately or a statement to the like effect; or
(b)where the package to be sold as a single item is wholly transparent, by ensuring the FOP of each unit within the transparent package is labelled and ensuring that the Nutri-Grade mark is clearly visible through the transparent package.
(4A)  Where a person is required by regulation 184B(1) to ensure a Nutri-Grade beverage intended for sale in a specified setting is graded and the person uses a menu, poster, sign or other material to inform a prospective consumer that the Nutri-Grade beverage is for sale —
(a)if the Nutri-Grade beverage’s grade is “A” or “B” — the person may label, or cause to be labelled, each listing of the Nutri-Grade beverage in the menu, poster, sign or other material with a Nutri-Grade mark that is either next to or in direct relation to each listing; or
(b)if the Nutri-Grade beverage’s grade is “C” or “D” — the person must ensure that each listing of the Nutri-Grade beverage in the menu, poster, sign or other material is labelled with a Nutri-Grade mark that is either next to or in direct relation to each listing.
[S 451/2023 wef 30/12/2023]
(4B)  Where a person labels, or causes to be labelled, a menu, poster, sign or other material in accordance with paragraph (4A)(a), or is required to ensure a menu, poster, sign or other material is labelled in accordance with paragraph (4A)(b), the person must ensure —
(a)if the Nutri-Grade beverage is one for which a prospective consumer may customise the amount of at least one ingredient in the Nutri-Grade beverage — that the menu, poster, sign or other material includes a description of how the Nutri-Grade beverage that the Nutri-Grade mark is based on is customised; and
(b)if a topping may be added to the freshly prepared Nutri-Grade beverage — that the menu, poster, sign or other material includes a sugar declaration in relation to the topping.
[S 451/2023 wef 30/12/2023]
(4C)  The requirement in paragraph (4B)(b) may be satisfied in respect of a topping by a sugar declaration for the topping when the topping is added to any freshly prepared Nutri-Grade beverage listed on the menu, poster, sign or other material, even if the person allows the topping to be added to more than one type of such beverage.
[S 451/2023 wef 30/12/2023]
(4D)  Where a person sells a Nutri-Grade beverage in a specified setting from a consumer-facing automated beverage dispenser —
(a)if the Nutri-Grade beverage’s grade is “A” or “B” — the person may label, or cause to be labelled, the Nutri-Grade beverage with a Nutri-Grade mark in accordance with paragraph (4E); and
(b)if the Nutri-Grade beverage’s grade is “C” or “D” — the person must ensure that the Nutri-Grade beverage is labelled with a Nutri-Grade mark in accordance with paragraph (4E).
[S 451/2023 wef 30/12/2023]
(4E)  For the purpose of paragraph (4D) —
(a)the label must be on, or near to, the automated beverage dispenser; and
(b)if more than one beverage is available from the automated beverage dispenser, the label must be next to or in direct relation to the image or text listing of the Nutri-Grade beverage.
[S 451/2023 wef 30/12/2023]
(5)  A Nutri-Grade mark, and any sugar declaration under paragraph (4B)(b), must comply with the specifications in the document known as “Specifications of the Nutri Grade mark and Sugar Declaration” published by the Health Promotion Board, as in force from time to time.
[S 993/2021 wef 30/12/2022]
[S 451/2023 wef 30/12/2023]
184E.  [Deleted by S 451/2023 wef 30/12/2023]
Prohibition on advertisements relating to Nutri-Grade beverages graded “D”
184F.—(1)  A person must not publish, cause to be published, or take part in the publication of, any advertisement used or apparently used to promote, directly or indirectly, the sale of a Nutri-Grade beverage graded “D”.
(2)  Paragraph (1) does not apply to any advertisement —
(a)that does not contain a recommendation relating to the consumption of the Nutri-Grade beverage and is published by means of a catalogue, price list or other document for the purpose of supplying the Nutri-Grade beverage by wholesale;
(b)that provides information about the Nutri-Grade beverage’s name or price or both but does not otherwise promote its sale and is published —
(i)on the corporate website of —
(A)a manufacturer, an importer or a distributor of a Nutri-Grade beverage that is not freshly prepared; or
(B)a seller of a freshly prepared Nutri-Grade beverage;
[S 451/2023 wef 30/12/2023]
(ii)as part of a product launch that is not accessible to any member of the general public other than an invited guest; or
(iii)in the form of a press or media release;
[S 451/2023 wef 30/12/2023]
[S 451/2023 wef 30/12/2023]
(c)that complies with all of the following requirements:
(i)the advertisement is published at a variety shop or an online variety shop;
(ii)the advertisement is for a prepacked Nutri-Grade beverage that is not freshly prepared;
(iii)the advertisement displays an image of the Nutri-Grade beverage’s Nutri-Grade mark, except that an advertisement that involves communication in an audible message need not display the image but must include the audible message that “The Nutri-Grade of this product is D”; or
[S 451/2023 wef 30/12/2023]
(d)that is a menu, poster, sign or other material labelled in accordance with regulation 184D(4A) and (4B).
[S 451/2023 wef 30/12/2023]
(3)  In this regulation —
“corporate website” means an Internet website of a manufacturer, an importer, a distributor or a seller (called in this definition A) that is accessible by the public and through which the public may obtain information about A or A’s products, but does not include a specified online location;
“online variety shop” means an online location of sale that sells mainly the variety of things referred to in the definition of “variety shop”;
“specified online location” means any part of an online location of sale where a prospective consumer is able to select for purchase a Nutri-Grade beverage intended for sale in a specified setting;
“variety shop” includes a convenience store, grocery shop, supermarket or other establishment however named that sells mainly a variety of food, small household items, toiletries and other small consumer goods.
[S 451/2023 wef 30/12/2023]
ALCOHOLIC DRINKS
Intoxicating liquors
185.—(1)  Intoxicating liquor shall be a liquor of any description containing more than 0.5% (v/v) alcohol at 20°C and which is fit, or intended or can by any means be converted for use as a beverage, and includes “toddy” but does not include denatured spirit.
(2)  No liquor for which medicinal properties are claimed shall be advertised, labelled or sold as food.
Ale, beer, lager, porter or stout
186.  Ale, beer, lager, porter or stout shall be a fermented liquid containing not less than 1.0% (v/v) alcohol at 20°C. It shall be brewed from a mash of malted or other grain and sugar or dextrose or both, with hops or other harmless vegetable bitters.
Wine
187.—(1)  Wine shall be the product solely of the alcoholic fermentation of the juice or must of grapes with or without the addition of pure grape spirit fortification.
(2)  Dry wine means wine produced by complete fermentation of the sugar contained in the juice or must of the grapes from which it is made.
(3)  Sweet wine means wine containing sugar derived only from the juice or must of the grapes from which it is made.
(4)  In these Regulations, the common name for wine shall also mean any words indicating the specific type of grapes from which the wine is made or the locality from which the grapes used originated or the locality in which the wine was made.
Malt wine
188.  Malt wine, or any wine which purports to contain any malt extract, shall be wine conforming to the general standard for wine, to which has been added malt extract, so that the resultant wine contains not less than 5% (w/v) malt extract.
Quinine wine
189.  Quinine wine shall be wine containing quinine or compounds of quinine (calculated as quinine hydrochloride) in proportion of not less than 0.5 and not more than 2.3 mg per ml.
Aromatic wine, wine cocktail and vermouth
190.  Aromatic wine, wine cocktail and vermouth shall be wine to which has been added harmless botanical bitters, aromatics or other permitted flavouring agents. It may be coloured with caramel and may be sweetened with sugar, dextrose, invert sugar, raisins or other dried grapes. It shall contain not more than 24.0% (v/v) alcohol at 20°C.
Port and sherry
191.  Port and sherry shall be fortified wines and shall contain not less than 17.0% (v/v) alcohol at 20°C.
Meat wine or beef wine
192.  Meat wine or beef wine, or any wine which purports to contain any extract of meat or beef shall be wine conforming to the general standard for wine, to which has been added meat extract or beef extract, so that the resultant wine contains not less than 2% protein.
Sparkling wine
193.—(1)  Sparkling wine shall be wine that contains no carbon dioxide other than that generated intrinsically from ingredients during its manufacture.
(2)  The word “champagne” shall not be used in respect of produce which is carbonated in any way other than by the traditional method of fermentation in the bottle.
Carbonated wine
194.  Carbonated wine shall be wine to which industrial carbon dioxide has been artificially added.
Fruit wine
195.—(1)  Fruit wine shall be the product of the alcoholic fermentation of the juice, or of the juice and other portions of fruit other than grapes.
(2)  No fruit wine shall be labelled with the word “wine” unless the name of the fruit from which it is made immediately precedes the word “wine”. The name of the fruit shall be in letters of the same size and colour as the word “wine”.
Cider or perry
196.—(1)  Cider or perry shall be the product of the alcoholic fermentation of the juice or must of sound apples or pears, respectively.
(2)  The word “champagne” or any other words of similar meaning shall not be used in reference to cider and perry.
Sparkling cider or sparkling perry
197.  Sparkling cider or sparkling perry shall be cider or perry that contains no carbon dioxide other than that generated intrinsically from ingredients during its manufacture.
Aerated cider or aerated perry
198.  Aerated cider or aerated perry means cider or perry that is impregnated either naturally or artificially with carbon dioxide under pressure.
Honey wine
199.  Honey wine shall be the product of the alcoholic fermentation of honey with or without the addition of caramel, harmless natural botanical flavours and honey spirit.
Cereal grain wine and Chinese wine
200.—(1)  Cereal grain wine and Chinese wine or “chiew” (“jiu”) or “samsu” shall be the product of the alcoholic fermentation of any wholesome cereal grain.
(2)  No cereal grain “wine” or Chinese wine shall be labelled with the word “wine” unless the name of the cereal from which it is made or the Chinese name of the product is spelt out in English immediately preceding the word “wine”. The names shall be in letters of the same size and colour as those for the word “wine”.
(3)  Every container or receptacle containing cereal grain wine or Chinese wine shall bear a label indicating the alcohol content.
Brandy
201.—(1)  Brandy shall be the alcoholic distillate of the fermented juice of fresh grapes matured by storage in wood to develop its characteristics, without the admixture of any other spirits.
[S 515/2006 wef 01/09/2006]
(2)  Brandy shall contain not less than 37.0% (v/v) alcohol at 20°C.
(3)  [Deleted by S 515/2006 wef 01/09/2006]
Marc brandy
202.  Marc brandy shall be the potable spirit distilled from the skin and pulp of grapes after the withdrawal of the juice of wine therefrom.
Fruit brandy
203.  Fruit brandy shall be the alcoholic distillate obtained by the distillation of —
(a)fruit wine or a mixture of fruit wines;
(b)a mixture of wine and fruit wine; or
(c)a fermented mash of sound ripe fruit or mixture of fruits or a mixture of such distillates.
Whisky
204.—(1)  Whisky shall be the alcoholic distillate obtained from a mash of cereal grain or cereal grain products matured by storage in wood to develop its characteristics, with or without the addition of caramel.
[S 515/2006 wef 01/09/2006]
(2)  [Deleted by S 704/2020 wef 31/08/2020]
(3)  Flavoured whisky shall be whisky with the addition of permitted flavouring agent.
(4)  Whisky shall contain not less than 37.0% (v/v) alcohol at 20°C.
(5)  [Deleted by S 515/2006 wef 01/09/2006]
Rum
205.—(1)  Rum shall be the alcoholic distillate obtained from sugar-cane products. It may contain caramel and may be flavoured with fruit or other harmless botanical substances or permitted flavouring agents.
(2)  Rum shall contain not less than 37.0% (v/v) alcohol at 20°C.
Gin
206.—(1)  Gin, including Holland, Geneva and Genever shall be the product made from neutral spirit or suitably rectified spirit flavoured with the volatile products of juniper berries with or without other natural flavouring substances, and may contain sugar.
(2)  Dry Gin shall be gin to which no sugar has been added.
(3)  Gin of all varieties shall contain not less than 37.0% (v/v) alcohol at 20°C.
Vodka
207.—(1)  Vodka shall be the potable alcoholic beverage obtained from spirit and from carbohydrate and shall be without distinctive character, aroma or taste.
(2)  Vodka shall contain not less than 37.0% (v/v) alcohol at 20°C.
Liqueurs and alcoholic cordials
208.  Liqueurs and alcoholic cordials shall be obtained by the mixing or distillation of spirits with or over fruits, flowers, leaves or other harmless botanical substances or their juices, or with extracts derived by infusion, percolation or maceration of such botanical substances with or without permitted flavouring agent and colouring matter, and to which sucrose or dextrose or both have been added in an amount not less than 2.5% (w/v) of the finished product.
Blended liquor
209.  Blended liquor shall be liquor consisting of a blend of a number of liquors each of which is separately entitled to the same generic description.
Compounded liquor
210.—(1)  Compounded liquor shall be liquor consisting of a number of different liquors not separately entitled to the same generic description. A compounded liquor shall not include in its nomenclature any geographic denomination of origin unless each of the different liquors comprising the compound is separately entitled to that geographic denomination.
(2)  No compounded liquor shall be labelled as liquor unless the name of the liquor is preceded by the word “compounded” which shall be in letters of the same size and colour as those for the name of the liquor. The label of such liquor shall, in addition to the normal requirement for liquor, include the words “Compounded in . . .” and in such blank space shall be specified the name of the country where the compounding was effected.
SALTS
Salt
211.  Salt, other than crude rock salt, shall be crystalline sodium chloride and shall contain on a dry basis not more than —
(a)1.4% calcium sulphate;
(b)0.5% calcium and magnesium chlorides; and
(c)0.1% other matters insoluble in hot deci-normal solution of hydrochloric acid.
Where the label contains a statement that the salt is free running, the salt may also contain not more than 2% of a permitted anti-caking agent.
Iodised salt
212.  Iodised salt shall be salt that contains potassium or sodium iodide or iodate in a proportion equivalent to not less than 25 and not more than 40 parts of iodide in every million parts of salt.
SPICES AND CONDIMENTS
Spices and condiments
213.  Spices (whether whole, partly ground or in powder form) and condiments are sound, aromatic vegetable substances used for flavouring of food, from which no portion of any oil or other flavouring substance, naturally contained in them, has been removed.
[S 760/2022 wef 03/10/2022]
214.  [Deleted by S 760/2022 wef 03/10/2022]
215.  [Deleted by S 760/2022 wef 03/10/2022]
216.  [Deleted by S 760/2022 wef 03/10/2022]
217.  [Deleted by S 760/2022 wef 03/10/2022]
218.  [Deleted by S 760/2022 wef 03/10/2022]
219.  [Deleted by S 760/2022 wef 03/10/2022]
220.  [Deleted by S 760/2022 wef 03/10/2022]
221.  [Deleted by S 760/2022 wef 03/10/2022]
222.  [Deleted by S 760/2022 wef 03/10/2022]
223.  [Deleted by S 760/2022 wef 03/10/2022]
224.  [Deleted by S 760/2022 wef 03/10/2022]
225.  [Deleted by S 760/2022 wef 03/10/2022]
226.  [Deleted by S 760/2022 wef 03/10/2022]
227.  [Deleted by S 760/2022 wef 03/10/2022]
228.  [Deleted by S 760/2022 wef 03/10/2022]
229.  [Deleted by S 760/2022 wef 03/10/2022]
230.  [Deleted by S 760/2022 wef 03/10/2022]
231.  [Deleted by S 760/2022 wef 03/10/2022]
232.  [Deleted by S 760/2022 wef 03/10/2022]
233.  [Deleted by S 760/2022 wef 03/10/2022]
234.  [Deleted by S 760/2022 wef 03/10/2022]
235.  [Deleted by S 760/2022 wef 03/10/2022]
236.  [Deleted by S 760/2022 wef 03/10/2022]
FLAVOURING ESSENCES OR EXTRACTS
237.  [Deleted by S 760/2022 wef 03/10/2022]
238.  [Deleted by S 760/2022 wef 03/10/2022]
239.  [Deleted by S 760/2022 wef 03/10/2022]
240.  [Deleted by S 760/2022 wef 03/10/2022]
241.  [Deleted by S 760/2022 wef 03/10/2022]
242.  [Deleted by S 760/2022 wef 03/10/2022]
243.  [Deleted by S 760/2022 wef 03/10/2022]
244.  [Deleted by S 760/2022 wef 03/10/2022]
245.  [Deleted by S 760/2022 wef 03/10/2022]
FLAVOUR ENHANCERS
246.  [Deleted by S 760/2022 wef 03/10/2022]
SPECIAL PURPOSE FOODS
Special purpose foods
247.—(1)  In these Regulations, “special purpose food” shall be a food named or described as particularly suitable for consumption by persons belonging to a particular class who require a special diet. It shall be composed of food substance modified, prepared or compounded so as to possess nutritive and assimilative properties which render it specially suitable for use as food by these persons requiring the special diet.
(2)  Special purpose food shall include diabetic food, food containing added phytosterols, phytosterol esters, phytostanols or phytostanol esters, low sodium food, gluten-free food, low protein food, carbohydrate-modified food, low calorie food, energy food, infant formula food and formulated food.
[S 195/2011 wef 15/04/2011]
(3)  Special purpose food may contain, unless otherwise prohibited under these Regulations, vitamins, minerals, amino acids and other nutrient supplements.
Labelling requirements for special purpose foods
248.—(1)  Every package of special purpose food, unless otherwise exempted, shall bear a label containing 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 and adequate information to support any claim made for that food.
(2)  No package of a special purpose food that contains carbohydrate shall be labelled with the word “sugarless” or “sugar-free” or any words of similar meaning.
249.  [Deleted by S 760/2022 wef 03/10/2022]
Diabetic food
250.—(1)  Diabetic food shall be special purpose food that is particularly suitable for diabetics.
(2)  Every package of diabetic food 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, and such nutrition information panel shall include a statement as to the nature of the carbohydrates present in the food.
Foods containing phytosterols, phytosterol esters, phytostanols or phytostanol esters
250A.—(1)  Food containing added phytosterols, phytosterol esters, phytostanols or phytostanol esters shall be special purpose food that is particularly suitable for persons who require a special diet for the purposes of lowering blood cholesterol levels.
(2)  Phytosterols, phytosterol esters, phytostanols or phytostanol esters may be added to —
(a)any edible vegetable fat or oil containing not more than 20 g of saturated fatty acids per 100 g of total fat;
[S 152/2017 wef 01/04/2017]
(b)any margarine or fat spread containing not more than 27 g of saturated fatty acids per 100 g of total fat; or
[S 152/2017 wef 01/04/2017]
(c)any other food containing not more than 3 g of total fat per 100 g or 1.5 g of total fat per 100 ml.
[S 816/2014 wef 15/12/2014]
(3)  Where any food with added phytosterols, phytosterol esters, phytostanols or phytostanol esters is sold or intended for sale, the can, bottle or other receptacle in which the food is contained shall have appearing thereon or attached thereto a label with the following statements or statements to the like effect:
(a)The product is a special purpose food intended for people who want to lower their blood cholesterol level;
[S 816/2014 wef 15/12/2014]
(b)[Deleted by S 816/2014 wef 15/12/2014]
(c)The product may not be nutritionally appropriate for pregnant and breast-feeding women and children under the age of 5 years;
(d)The product should be used as part of a balanced and varied diet;
[S 816/2014 wef 15/12/2014]
(e)Consumption in a day of a total of more than 3 g of phytosterols (whether in free form or as derived from any phytosterol esters) or phytostanols (whether in free form or as derived from any phytostanol esters), or both, does not provide any additional benefit in lowering blood cholesterol levels;
[S 816/2014 wef 15/12/2014]
(f)Consumption in a day of a total of at least 2 g of phytosterols (whether in free form or as derived from any phytosterol esters) or phytostanols (whether in free form or as derived from any phytostanol esters), or both, has been shown to lower blood cholesterol levels; and
[S 816/2014 wef 15/12/2014]
(g)A statement suggesting the amount of the food (in g or ml) to be consumed each time (referred to as a serving), and a statement of the total amount of phytosterols (whether in free form or as derived from any phytosterol esters) and phytostanols (whether in free form or as derived from any phytostanol esters) that each serving contains.
[S 195/2011 wef 15/04/2011]
[S 816/2014 wef 15/12/2014]
Infants’ food
251.—(1)  Infants’ food shall be any food described or sold as suitable for infants and shall include infant formula.
(2)  Infants’ food, other than infant formula formulated for infants from birth to 6 months of age, shall be food intended for feeding infants as a complementary food from over the age of 6 months, and shall be free from rancidity.
[S 195/2011 wef 15/04/2011]
(2A)  No label or advertisement for infants’ food, other than infant formula formulated for infants from birth to 6 months of age, shall state or imply that such food is suitable for infants of or below 6 months of age.
[S 195/2011 wef 15/04/2011]
(3)  Infants’ food shall not contain added mono-sodium salt of L-glutamic acid; and neither nitrates nor nitrites, other than those present naturally in foods, shall be used in any preparation of infants’ food.
(4)  Infants’ food shall not contain any chemical preservative.
(5)  Infants’ food shall be date-marked in accordance with regulation 10.
Infant formula
252.—(1)  Infant formula shall be any food described or sold as an alternative to human milk for the feeding of infants. It shall be a product prepared from milk of cows or other animals or both or from other edible constituents of animals, including fish, or plants and which have been proved suitable for infant feeding.
(2)  Infant formula prepared in accordance with the directions on the label shall have an energy value of not less than 640 kcal and not more than 720 kcal per litre of the product ready for consumption.
(3)  Infant formula shall contain per 100 kcal of intake the following:
(a)not less than 1.8 g and not more than 4 g protein of nutritional quality equivalent to that of casein or greater quantity of other protein in proportion to its nutritional quality. The quality of the protein shall not be less than 85% of that of casein;
(b)not less than 3.3 g and not more than 6 g fat and not less than 0.3 g linoleic acid in the form of glycerides;
(c)not less than 75 mcg and not more than 150 mcg Vitamin A expressed as retinol;
(d)not less than 40 and not more than 100 I.U. of Vitamin D;
[S 195/2011 wef 15/04/2011]
(e)not less than 8 mg Vitamin C (ascorbic acid);
(f)not less than 40 mcg Vitamin B1 (thiamine);
(g)not less than 60 mcg Vitamin B2 (riboflavin);
(h)not less than 250 mcg nicotinamide;
(i)not less than 35 mcg Vitamin B6. Formulae with a higher protein content than 1.8 g protein/100 kcal shall contain a minimum of 15 mcg Vitamin B6 per gram protein;
(j)not less than 4 mcg folic acid;
(k)not less than 300 mcg pantothenic acid;
(l)not less than 0.15 mcg Vitamin B12;
(m)not less than 4 mcg Vitamin K1;
(n)not less than 1.5 mcg Vitamin H (Biotin);
(o)not less than 0.7 I.U. Vitamin E (d-tocopherol compounds) per g linoleic acid (or per g polyunsaturated fatty acids, expressed as linoleic acid) but in no case less than 0.7 I.U./ 100 kcal;
(p)not less than 20 mg and not more than 60 mg sodium (Na);
(q)not less than 80 mg and not more than 200 mg potassium (K);
(r)not less than 55 mg and not more than 150 mg chloride (Cl);
(s)not less than 50 mg calcium (Ca) and the Calcium: Phosphorus (Ca:P.) ratio shall be not less than 1.2 and not more than 2.0;
(t)not less than 25 mg of phosphorus (P) and the Calcium: Phosphorus (Ca:P.) ratio shall be not less than 1.2 and not more than 2.0;
(u)not less than 6 mg magnesium (Mg);
(v)not less than 0.15 mg iron (Fe);
(w)not less than 5 mcg iodine (I);
(x)not less than 60 mcg copper (Cu);
(y)not less than 0.5 mg zinc (Zn);
(z)not less than 5 mcg manganese (Mn); and
(za)not less than 1 mcg and not more than 5 mcg selenium (Se).
[S 195/2011 wef 15/04/2011]
(4)  For the purpose of calculating the number of kilocalories supplied by a food referred to in this regulation —
(a)1 g of any fat in that food shall be deemed to supply 9 kcal;
(b)1 g of any protein in that food shall be deemed to supply 4 kcal;
(c)1 g of any carbohydrate in that food shall be deemed to supply 4 kcal.
(5)  Isolated amino acids may be added to infant formula only to improve its nutritional value. Essential amino acids may be added to improve protein quality, only in amounts necessary for that purpose. Only natural L-forms of amino acids shall be used.
(6)  The following ingredients may be added to infant formula in order to provide substances ordinarily found in human milk and to ensure that the formulation is suitable as the sole source of nutrition for the infant or to provide other benefits that are similar to outcomes of populations of breastfed babies:
(a)Nucleotides listed below, provided that the total level of nucleotides (including added and endogenous nucleotides) shall not exceed 16 mg per 100 kcal:
(i)Cytidine 5’-Monophosphate;
(ii)Uridine 5’-Monophosphate;
(iii)Adenosine 5’-Monophosphate;
(iv)Guanosine 5’-Monophosphate; and
(v)Inosine 5’-Monophosphate;
(b)Long chain (20 and 22 carbon atoms) polyunsaturated fatty acids (LCP) but their content shall not exceed —
(i)1% of the total fat content for n-3 LCP; and
(ii)2% of the total fat content for n-6 LCP (1% of the total fat content for arachidonic acid),
and the eicosapentaenoic acid (20:5 n-3) content shall not exceed that of docosahexaenoic (22:6 n-3) acid content;
(c)Galacto-oligosaccharides, long chain inulin and oligofructose produced from inulin, in an amount not exceeding a total level of 0.8 g per 100 ml;
(d)Polydextrose, in an amount not exceeding a total level of 0.2 g per 100 ml;
[S 493/2013 wef 01/08/2013]
(e)Bovine lactoferrin, in an amount not exceeding 100mg per 100ml;
[S 49/2016 wef 02/02/2016]
[S 195/2011 wef 15/04/2011]
[S 152/2017 wef 01/04/2017]
(f)Beta-palmitin, with at least 52% of total palmitic acid esterified at the beta position, in an amount not exceeding 80% of the total fat content of infant formula;
[S 152/2017 wef 01/04/2017]
[S 146/2018 wef 28/03/2018]
(g)2’‑fucosyllactose, in an amount not exceeding 120 mg per 100 ml;
[S 146/2018 wef 28/03/2018]
(h)Lacto‑N‑neotetraose, in an amount not exceeding 60 mg per 100 ml;
[S 146/2018 wef 28/03/2018]
[S 695/2021 wef 01/10/2021]
(i)2’‑fucosyllactose/difucosyllactose mixture that contains at least 75% (w/w) 2’‑fucosyllactose and 5% (w/w) difucosyllactose, and that is —
(i)in the case of infant formula for an infant of or below 6 months of age — in an amount not exceeding 160 mg per 100 ml; or
(ii)in the case of infant formula for an infant above the age of 6 months but not more than 12 months of age — in an amount not exceeding 120 mg per 100 ml;
[S 695/2021 wef 01/10/2021]
(j)Lacto‑N‑tetraose that is —
(i)in the case of infant formula for an infant of or below 6 months of age — in an amount not exceeding 80 mg per 100 ml; or
(ii)in the case of infant formula for an infant above the age of 6 months but not more than 12 months of age — in an amount not exceeding 60 mg per 100 ml.
[S 695/2021 wef 01/10/2021]
(7)  In the case of infant formula that is sold or to be sold as infant formula which is lactose free, low lactose or words of similar import, the total lactose content must not be greater than 10 mg per 100 kcal.
[S 580/2019 wef 01/09/2019]
(8)  [Deleted by S 195/2011 wef 15/04/2011]
(9)  [Deleted by S 195/2011 wef 15/04/2011]
Infant milk formula or infant milk preparation
253.  Infant milk formula or infant milk preparation shall be infant formulae prepared from cow’s milk. It may have part or whole of its butterfat replaced by vegetable oils. It shall comply with the standards laid down for infant formula.
Labelling of infant formula
254.—(1)  Every package of infant formula, other than infant milk formula, shall bear a label indicating the sources of protein. Such indication shall be printed immediately after the common name “infant formula” or any appropriate designation.
(2)  There shall be printed on the label for infant formula —
(a)directions as to the method of preparing the food;
(aa)a warning statement about the health hazards of improper use, preparation or storage of infant formula;
[S 580/2019 wef 01/09/2019]
(b)the amount of energy and the number of grams of protein, fat and carbohydrate per 100 ml or other equivalents of formula prepared in accordance with the directions on the label;
(c)the total quantity of each vitamin and mineral per 100 ml or other equivalents of formula prepared in accordance with the directions on the label;
(d)a statement suggesting the amount of the prepared food to be given each time, and the number of times such amount is to be given per day; such statement shall be given for each month of the infants’ age up to 6 months;
(e)directions for storage and information regarding its keeping qualities before and after the container has been opened;
[S 580/2019 wef 01/09/2019]
(f)information that infants above the age of 6 months should start to receive supplemental foods in addition to the formula, where the infant formula is intended for infants above the age of 6 months; and
[S 302/2017 wef 15/06/2017]
[S 580/2019 wef 01/09/2019]
(g)prominently displayed statements, starting with the words “IMPORTANT NOTICE” or words of similar import, to ensure that a consumer understands that —
(i)breast milk is best for infants; and
(ii)the infant formula should be used on the advice of a doctor or healthcare practitioner.
[S 580/2019 wef 01/09/2019]
(3)  Without limiting paragraph (2), the label on a package of any infant formula for infants, or an advertisement about any infant formula for infants, must not (and without affecting regulations 8A, 9, 9A, 9B, 11 and 12) contain —
(a)a claim which states, suggests or implies that the infant formula or a component, ingredient, constituent or other feature of the infant formula, has, or may have, a health effect;
(b)a claim which directly or indirectly compares the infant formula, or a component, ingredient, constituent or other feature of the infant formula, to breast milk;
(c)any of the following prohibited matter:
(i)a pictorial, graphic or symbolic representation of an infant or infants (whether or not accompanied by text);
(ii)a pictorial, graphic or symbolic representation of a pregnant woman or nursing woman (whether or not accompanied by text);
(iii)a word like “humanised” or “maternalised”, or words of similar import;
(iv)a claim which directly or indirectly idealises the use or effect of the infant formula;
Example of idealisation claims
     A representation which suggests or implies that the use or consumption of the infant milk formula results in exaggerated health or other effect.
(d)a claim which states, suggests or implies the energy, carbohydrate and other nutritive property of any ingredient of the infant formula which is not mentioned in regulation 252(5) and (6), except to the extent permitted by paragraph (4) or (5);
Examples of prohibited text claims
(a)“Contains vitamin D”.
(b)“Contains essential nutrients”.
(c)“Added with vitamins and minerals”.
(d)“Enriched with iron”.
(e)where the infant formula contains any ingredient mentioned in regulation 252(5) or (6), a claim which states, suggests or implies that the infant formula is enriched or fortified, or is an excellent source of these ingredients;
Examples of prohibited text claims
(a)“Excellent source of DHA”.
(b)“25% higher in DHA”.
(c)“High in nucleotides”.
(d)“Enriched with nucleotides”.
[S 580/2019 wef 01/09/2019]
(4)  A label on any package of any infant formula, or an advertisement about any infant formula, may contain a claim which states, suggests or implies the presence of hydrolysed milk protein or whey protein in the infant formula.
[S 580/2019 wef 01/09/2019]
(5)  Without limiting paragraph (2), the label on a package of any infant formula which is sold or to be sold as lactose free or low lactose must (and without affecting regulations 8A, 9, 9A, 9B, 11 and 12) include —
(a)the words “lactose free” or “low lactose”, or words of similar import;
(b)a statement within the nutrition information panel on the label, specifying the exact amount of lactose in the infant formula; and
(c)the words “Not suitable for infants with galactosaemia” in the same font and size as, and in close proximity to, the words mentioned in sub‑paragraph (a), if the infant formula is manufactured from protein sources other than soya protein isolates.
[S 580/2019 wef 01/09/2019]
(6)  In paragraphs (3) and (4) —
“claim” means any message or representation, and includes a pictorial, graphic or symbolic representation;
“health effect” means an effect on the human body, including an effect on one or more of the following:
(a)growth and development;
(b)physical performance;
(c)mental performance;
(d)a biochemical process or outcome;
(e)a physiological process or outcome;
(f)a functional process or outcome;
“pictorial representation” includes a graphic representation and an anthropomorphic or humanlike depiction.
[S 580/2019 wef 01/09/2019]
MISCELLANEOUS FOODS
255.  [Deleted by S 760/2022 wef 03/10/2022]
Custard powder
256.  Custard powder shall be a powder prepared from starch with or without other food substances, permitted colouring matter or permitted flavouring agents.
257.  [Deleted by S 760/2022 wef 03/10/2022]
258.  [Deleted by S 760/2022 wef 03/10/2022]
259.  [Deleted by S 760/2022 wef 03/10/2022]
RICE
260.  [Deleted by S 760/2022 wef 03/10/2022]
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Last updated 18 Apr 2024
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