PART III | General requirements for labelling |
5.—(1) No person shall import, advertise, manufacture, sell, consign or deliver any prepacked food if the package of prepacked food does not bear a label containing all the particulars required by these Regulations.| (2) Every package of prepacked food shall, unless otherwise provided in these Regulations, bear a label, marked on or securely attached in a prominent and conspicuous position to the package, containing such particulars, statements, information and words in English as are required by the Act and these Regulations. |
| (3) The particulars, statements, information and words referred to in paragraph (2) shall appear conspicuously and in a prominent position on the label and shall be clearly legible. |
(4) The particulars referred to in paragraph (3) shall include —| (a) | the common name, or a description (in the case where a suitable common name is not available) sufficient to indicate the true nature of the food; | | (b) | the appropriate designation of each ingredient in the case of food consisting of two or more ingredients and unless the quantity or proportion of each ingredient is specified, the ingredients shall be specified in descending order of the proportions by weight in which they are present.| For the purpose of this sub-paragraph — |
| (i) | “appropriate designation” means a name or description, being a specific and not a generic name or description, which shall indicate to a prospective purchaser the true nature of the ingredient, constituent or product to which it is applied except as provided in the First Schedule; | | (ii) | it shall not be necessary to state that the food contains water; and | | (iii) | where a food contains an ingredient which is made from two or more constituents, the appropriate designations of those constituents shall be so specified and it shall not be necessary to specify the appropriate designation of that ingredient; |
| | (c) | either one of the following statements in specification of ingredients in the case of a food which contains the synthetic colouring, tartrazine:| (i) | tartrazine; | | (ii) | colour (102); | | (iii) | colour (FD Yellow #5) or other equivalent terms; |
| | (d) | the net quantity of the food in the wrapper or container expressed in the following manner:| (i) | for liquid foods, by volume; | | (ii) | for solid foods, by weight; | | (iii) | for semi-solid or viscous foods, either by weight or volume; and | | (iv) | for a food packed in a liquid medium, by net weight of the food together with the liquid medium, and by drained weight of the food. |
| For the purpose of this sub-paragraph — |
| (i) | liquid medium means water, aqueous solutions of sugar and salt, fruit and vegetable juices in canned fruits and vegetables only, or vinegar, either singly or in combination; | | (ii) | in the case of weight measure, suitable words like “net” or “drained weight” shall be used to describe the manner of measure; and | | (iii) | the declaration of net contents of frozen food that has been glazed shall be exclusive of the glaze, where glazing refers to the application of a protective layer of ice formed at the surface of a frozen product by spraying it with, or dipping it into, clean water; [S 195/2011 wef 15/04/2011] |
| | (e) | the name and address of the manufacturer, packer or local vendor in the case of a food of local origin; and the name and address of the local importer, distributor or agent and the name of the country of origin of the food in the case of an imported food.| For the purpose of this sub-paragraph — |
| (i) | a telegraphic or code address or an address at a post office shall not be sufficient; | | (ii) | the name appearing on the label shall be presumed to be the name of the manufacturer, packer, local vendor or importer of the food unless proven otherwise. If more than one name appears, the names shall be presumed to be that of the manufacturer, packer, local vendor or importer of the food unless proven otherwise; |
| | (ea) | the following foods and ingredients that are known to cause hypersensitivity:| (i) | cereals containing gluten, i.e. wheat, rye, barley, oats, spelt or their hybridised strains and their products; | | (ii) | crustacea and crustacean products; | | (iii) | eggs and egg products; | | (iv) | fish and fish products; | | (v) | peanuts, soybeans and their products; | | (vi) | milk and milk products (including lactose); | | (vii) | tree nuts and nut products; and | | (viii) | sulphites in concentrations of 10 mg/kg or more; [S 195/2011 wef 15/04/2011] |
| | (f) | the following words or any other words to the same effect in the case of any food containing aspartame:“PHENYLKETONURICS: CONTAINS
PHENYLALANINE.”; and |
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| | (g) | such other particulars as are required by these Regulations to be given in the case of any particular food. |
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| (5) Nothing in paragraph (2) shall prohibit the additional description in any language of the contents of any package or of any particulars desired except that such addition is not contrary to or in modification of any statement required by these Regulations to be printed on the label. |
| (6) The particulars stated in paragraph (4)(a), (b), (c) and (d) shall be in printed letters not less than 1.5 mm in height. |
| (7) Notwithstanding anything to the contrary in these Regulations, words required to be printed in a prescribed size may be printed in reduced size clearly legible when a package containing a food for sale is so small as to prevent the use of wording of the prescribed size. |
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| Exemptions from regulation 5 |
6.—(1) Regulation 5 shall not apply to —| (a) | food weighed, counted or measured in the presence of the purchaser; and | | (b) | food which is loosely packed in the retailer’s premises. |
| (2) Regulation 5, except paragraph (4)(c), (d) and (e) shall not apply to bread which is loosely packed in the retailer’s premises. |
| (3) Regulation 5(4)(b) shall not apply to intoxicating liquor. |
(4) Regulation 5(4)(b) does not apply to prepacked infant formula (within the meaning of regulation 252(1)) that —| (a) | does not contain an ingredient or a food additive, or a proportion of an ingredient or a food additive, which is not permitted by these Regulations for infant formula; and | | (b) | bears a label containing —| (i) | a specific name or description or a generic name or description (whether or not provided in the First Schedule) of every ingredient contained in the infant formula; and | | (ii) | particulars about the ingredients which are otherwise in compliance with regulation 5(4)(b). [S 302/2017 wef 15/06/2017] |
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| Containers to be labelled |
| 7. Where any article of food is sold other than in a package which is capable of being labelled as required by regulation 5, the person selling the article shall keep conspicuously attached, so as to be clearly visible to the purchaser, to every container in which the article is stored immediately prior to sale, a statement or label containing the particulars specified in regulation 5(4)(a), (b), (d) and (e). |
| 8. No person shall sell any items of prepacked food which form part of a package or container or which are packed in a package or container for sale as a single item unless there appears on a label, marked on or securely attached to the package or container, the name and business address, in English, of the packer of the package or container. |
| Nutrition information panel |
8A.—(1) No label shall contain any nutrition claim unless it also includes 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 and the amount of any other nutrients for which a nutrition claim is made in respect of the food.| (2) Notwithstanding paragraph (1), where any label includes a nutrition claim with respect to salt, sodium or potassium or any two or all of them, but does not include any other nutrition claim, reference to energy or nutrients other than sodium and potassium may be omitted from the panel. |
(3) For the purpose of these Regulations, “nutrition claim” means a representation that suggests or implies that a food has a nutritive property, whether general or specific and whether expressed affirmatively or negatively, and includes reference to —| (a) | energy; | | (b) | salt, sodium or potassium; | | (c) | amino acids, carbohydrates, cholesterol, fats, fatty acids, fibre, protein, starch or sugars; | | (d) | vitamins or minerals; or [S 195/2011 wef 15/04/2011] | | (e) | any other nutrients. [S 195/2011 wef 15/04/2011] |
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(4) Paragraph (1) shall not apply to any prepacked food which has a total surface area of less than 100 square centimetres and which has included in the label —| (a) | a statement of the quantity of each nutrient in respect of which the nutrition claim is made; or | | (b) | where there is a claim that the food is free of sugar or where there is a claim as to the energy value of the food, a statement of the energy yield of the food. |
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| Prohibition on false or misleading statements, etc., on labels |
9.—(1) No written, pictorial, or other descriptive matter appearing on or attached to, or supplied or displayed with food is to include any claim or suggestion whether in the form of a statement, word, brand, picture, or mark purporting to indicate the nature, stability, quantity, strength, purity, composition, weight, origin, age, effects, or proportion of food or its ingredients that is false, misleading or deceptive, or is likely to create an erroneous impression regarding the value, merit or safety of the food.(2) Unless permitted by regulation 9A or 9B, a label must not include any claim or suggestion in relation to food that implies —| (a) | the food has therapeutic or prophylactic action; | | (b) | the food will prevent, alleviate or cure any disease or condition affecting the human body; or | | (c) | that health or an improved physical condition may be achieved by consuming the food. |
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| (3) A label must not include any claim or suggestion that may be interpreted as advice of a medical nature from any person whatsoever. [S 49/2016 wef 02/02/2016] |
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| Exceptions from prohibitions on claims on labels |
9A.—(1) The claims set out in the first column of the Fourteenth Schedule may be made on prepacked foods that meet the corresponding criteria set out opposite in the second column.(2) In the case of prepacked foods where the addition of phytosterols, phytosterol esters, phytostanols or phytostanol esters is approved under regulation 250A, the following claim may be made in a label:| “Plant sterols/stanols have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease. |
[S 49/2016 wef 02/02/2016] |
(3) In the case of prepacked foods that have added to it barley beta‑glucan or oat beta‑glucan and meet the criteria in paragraph (4), the following claim may be made in a label:| “Barley beta‑glucans/Oat beta‑glucans have been shown to lower/reduce blood cholesterol. High blood cholesterol is a risk factor in the development of coronary heart disease.”. |
[S 152/2017 wef 01/04/2017] [S 59/2019 wef 01/02/2019] |
(4) The criteria mentioned in paragraph (3) are —| (a) | the cholesterol, saturated fatty acids and trans fatty acids present in the food are within the following levels:| (i) | in the case of solid food —| (A) | not more than 20 mg of cholesterol per 100 g; | | (B) | not more than 1.5 g of saturated fatty acids and trans fatty acids per 100 g; and | | (C) | not more than 10% of kilocalories from saturated fatty acids and trans fatty acids; |
| | (ii) | in the case of liquid food —| (A) | not more than 10 mg of cholesterol per 100 ml; | | (B) | not more than 0.75 g of saturated fatty acids and trans fatty acids per 100 ml; and | | (C) | not more than 10% of kilocalories from saturated fatty acids and trans fatty acids; and |
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| | (b) | the label of the food must contain —| (i) | a statement or statements to the like effect that consumption of at least 3 g of barley beta‑glucans or oat beta‑glucans (as the case may be) in a day has been shown to lower blood cholesterol levels; and [S 59/2019 wef 01/02/2019] | | (ii) | 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 amounts of barley beta‑glucan or oat beta‑glucan (as the case may be), cholesterol, saturated fatty acids and trans fatty acids, contained in the food. [S 152/2017 wef 01/04/2017] [S 59/2019 wef 01/02/2019] |
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| Limitations on making particular statements or claims on labels |
9B.—(1) A label must not include any claim or suggestion that a food is a source of energy unless —| (a) | the label states the quantity of that food to be consumed in one day; | | (b) | the amount of the food stated on the label as the quantity to be consumed in one day yields at least 300 kcal; and | | (c) | the label contains 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. |
(2) A label must not include any claim or suggestion that a food is a source of or an excellent source of protein unless —| (a) | the label states the quantity of that food to be consumed in one day; | | (b) | the amount of food stated on the label as the quantity to be consumed in one day contains at least 10 g of protein; | | (c) | the label contains 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 | | (d) | in the case of —| (i) | food which is a source of protein, at least 12% by weight of the calorie yield of the food is derived from protein; or | | (ii) | food which is an excellent source of protein, at least 20% by weight of the calorie yield of the food is derived from protein. |
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| (3) A recipe involving the use of any food or any suggestion or pictorial illustration on how to serve the food must not be included on any label unless the recipe, suggestion or pictorial illustration is immediately preceded or followed or otherwise closely accompanied by the expression “Recipe” or “Serving Suggestion”, as the case may be, in printed letters of a minimum of 1.5 mm in height. |
| (4) No written, pictorial, or other descriptive matter appearing on or attached to, or supplied or displayed with food is to include the word “pure”, or any word of the same significance, in relation to food unless the food is free from other added substances or is of the composition, strength and quality required under these Regulations. |
(5) A label must not include the word “organic”, or any word of the same significance, in relation to food unless the food is certified as organic under an inspection and certification system —| (a) | that complies with section 6.3 of the Codex Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods, GL 32-1999; or | | (b) | that substantially complies with the guidelines mentioned in sub-paragraph (a) and is acceptable to the Director-General as being a suitable system for the certification of organic food. [S 49/2016 wef 02/02/2016] |
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10.—(1) The prepacked foods specified in the Second Schedule shall bear or have embossed or impressed on the label or elsewhere of the package, a date mark in the manner specified in paragraph (2) or (5) or in such other manner as may be approved by the Director-General.(2) Subject to paragraph (5), the expiry date in respect of any prepacked food shall be shown in one of the following ways:| (a) | “USE BY (here insert the day, month and year)”; | | (b) | “SELL BY (here insert the day, month and year)”; | | (c) | “EXPIRY DATE (here insert the day, month and year)”; or | | (d) | “BEST BEFORE (here insert the day, month and year)”. |
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| (3) Where the validity of the date mark of any prepacked food to which this regulation applies is dependent on its storage, the storage direction of that food shall also be stated on its label or package. |
| (4) The date mark shall be shown clearly and the size of the letters shall not be less than 3 mm in height. |
(5) Where any prepacked food as specified in item 8 of the Second Schedule is a raw produce, it shall be sufficient for the date mark in respect thereof to state the date of packing in the following manner:| | “PACKING DATE (here insert the day, month and year)”; |
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| | | “PACKED ON (here insert the day, month and year)”; or |
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| | | “PKD (here insert the day, month and year)”, |
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| or in such other similar manner as may be approved by the Director-General. |
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(6) For the purpose of paragraph (5), raw produce shall include —| (a) | raw meat; | | (b) | raw minced or chopped meat; | | (c) | raw organs; | | (d) | raw fish; | | (e) | raw crustaceans; and | | (f) | raw shellfish, |
| but shall exclude processed or manufactured food products such as corned, cured, pickled or salted meat, smoked meat, hamburger meat and other burger meat, sausage meat, smoked fish, fish ball and fish cake. |
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(7) The date referred to in paragraphs (2) and (5) shall be expressed in the following manner:| (a) | the day of the month shall be expressed in figures, where the figure is a single digit it shall be preceded by a zero; | | (b) | the month of the year shall be expressed in words and may be abbreviated by using the first 3 letters of the alphabet of the month except that where the day is shown first then followed by the month and year, the month may be expressed in figures; and | | (c) | the year shall be expressed in figures in full or by the last two figures of the year. |
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(8) Notwithstanding anything to the contrary in this regulation, it shall not be necessary to state —| (a) | the year in the date mark of items 1 to 8 of the Second Schedule; or | | (b) | the day in the date mark of items 9 to 19 of the Second Schedule. |
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| (9) Where it is impractical to put the whole of the date mark in one place on a label, the date may be put elsewhere on the package if the words “USE BY DATE ON”, “SELL BY DATE ON”, “EXPIRY DATE ON”, “BEST BEFORE DATE ON”, “PACKING DATE ON” or such other words to that effect as may be approved by the Director-General, are followed immediately in each case by a statement of the place on the package where the date is shown. |
| (10) For the purpose of these Regulations, “BEST BEFORE” has the same meaning as “USE BY”. |
| (11) Where the products are packed in bulk, it shall be sufficient to state either the date of manufacture or the expiry date. |
| (12) This regulation shall not apply to dressed birds for which under regulation 60A the date of the slaughtering is required to be stated. |
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| Removal, etc., of date marking prohibited |
10A. No person shall —| (a) | remove, erase, alter, obscure, superimpose or in any way tamper with any date mark on any prepacked food; | | (b) | import, sell, consign or deliver any prepacked food with an expired date mark; or | | (c) | import, sell, consign or deliver any prepacked food which has been stored in a condition which contradicts the storage condition specified on the package or the label. |
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| Claims as to presence of vitamins and minerals |
11.—(1) No claim based on the presence of a vitamin or a mineral or implying the presence of a vitamin or a mineral in a food shall be made on the label unless the reference quantity for that food as laid down in Table II contains at least one-sixth of the daily allowance as laid down in Table I for the relevant vitamin or mineral.(2) No label shall claim that any article of food is enriched, fortified, ennobled, vitaminised or in any way imply that the article is an excellent source of one or more vitamins or minerals unless the reference quantity for that food as laid down in Table II contains not less than 50% of the daily allowance as laid down in Table I for the relevant vitamin and mineral. | | | | | | | Vitamin A, vitamin A alcohol and esters, carotenes |
| | Micrograms of retinol activity |
| | | Vitamin B1, aneurine, thiamine, thiamine hydrochloride, thiamine mononitrate |
| | | | | | | Vitamin B6, pyridoxine, pyridoxal, pyridoxamine |
| | Milligrams of pyridoxamine |
| | | Vitamin B12, cobalamin, cyanocobalamin, |
| | Micrograms of cyanocobalamin |
| | | | | | Niacine, niacinamide, nicotinic acid, nicotinamide |
| | | | | Milligrams of ascorbic acid |
| | | Vitamin D, vitamin D2, vitamin D3 |
| | Micrograms of cholecalciferol |
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| | | Fruit and vegetable juices |
| | | Fruit juice concentrates (diluted according to directions on the label) |
| | | Fruit juice cordials (diluted according to directions on the label) |
| | | Flavoured cordials or syrups (diluted according to directions on the label) |
| | | | | | | Milk powder (full cream or skimmed) and food containing not less than 51% of milk powder |
| | | Other concentrated liquid food including powdered beverage not specified above (diluted according to directions on the label) |
| | | Liquid food not specified above |
| | | Solid food not specified above |
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[S 195/2011 wef 15/04/2011] |
| (3) No label shall contain any statement claiming or implying that the article of food is a source of one or more vitamins or minerals if it contains less than 50% of the recommended daily allowance as laid down in Table I unless the recommended daily intake of the food contains not less than 50% of the recommended daily allowance and unless the recommendation is declared on the label. [S 152/2017 wef 01/04/2017] |
| (4) When vitamin A or vitamin D or a mineral is added to a food, the addition must not increase the vitamin A content to more than 750 mcg of retinol activity per reference quantity for that food as specified in Table II, nor increase the content of vitamin D to more than 10 mcg of cholecalciferol or of any mineral to more than 3 times the daily allowance (as specified in Table 1 for that mineral) per reference quantity for that food as specified in Table II. |
| (5) [Deleted by S 195/2011 wef 15/04/2011] |
| (6) [Deleted by S 195/2011 wef 15/04/2011] |
| (7) Paragraphs (1), (2), (3) and (4) shall not apply to any food exempted under these Regulations nor to infants’ foods nor invalids’ foods. |
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| Misleading statements in advertisements |
| 12. An advertisement for food, other than a label, must not contain any statement, word, brand, picture, or mark that is prohibited by regulation 9, other than to the extent permitted under regulation 9A or 9B. [S 49/2016 wef 02/02/2016] |
| Food and appliances offered as prizes |
13.—(1) Where any food, which is intended for human consumption, or any food appliance is offered as a reward in connection with any entertainment to which the public is admitted on payment of a fee or otherwise, these Regulations shall apply in relation to that food or food appliance, as if it were, or had been, exposed for sale by each person concerned in the organisation of the entertainment.| (2) Where any food which is intended for human consumption or any food appliance is offered as a prize or reward or given away for the purposes of advertisement, or in the course of any trade or business, these Regulations shall apply in relation to that food or food appliance, as if it were, or had been, exposed for sale by the person offering it or giving it away. |
| (3) Where any food which is intended for human consumption or any food appliance is offered as a free gift for charity or any other similar purposes, these Regulations shall apply in relation to that food or food appliance, as if it were, or had been, exposed for sale by the person offering it or giving it away. |
| (4) Where any food which is intended for human consumption or any food appliance is exposed or deposited in any premises for the purpose of being offered or given away as indicated in paragraphs (1), (2) and (3), these Regulations shall apply in relation to the food or food appliance, as if it were, or had been, exposed for sale by the occupier of the premises. |
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| Imported food to be registered |
14.—(1) No person shall import any food that has not been registered with the Director-General.(2) Imported food is deemed registered in accordance with paragraph (1) if it is imported under a permit to import issued under the Regulation of Imports and Exports Regulations (Cap. 272A, Rg 1) and the following particulars appear on the permit to the satisfaction of the Director-General:| (a) | brand name of the product, or if the product has no brand name at the time of import, the name of the manufacturer of the product or the intended brand name of the product; [S 195/2011 wef 15/04/2011] | | (b) | importer’s name; | | (c) | importer’s address; | | (d) | product description; | | (e) | country of origin of the product; | | (f) | quantity and units; and | | (g) | arrival date. |
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| (3) Paragraph (1) shall not apply to foods imported under licences or permits issued by the Director-General under the Animals and Birds Act (Cap. 7), the Control of Plants Act (Cap. 57A) or the Wholesome Meat and Fish Act (Cap. 349A). [S 195/2011 wef 15/04/2011] |
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15.—(1) Subject to paragraphs (2) and (3), no person shall import or manufacture for sale or sell any article of food which contains any food additive which is not permitted by these Regulations.| (2) Notwithstanding paragraph (1), any food may have in it or on it any permitted food additive of the description and in the proportion specified under these Regulations and whose purity conforms with the specification mentioned in paragraph (4) for the food additive. [S 695/2021 wef 01/10/2021] |
| (3) Notwithstanding paragraph (1), any food containing as an added ingredient any specified food may contain any such permitted food additive of the description for and of an amount appropriate to the quantity of such specified food in accordance with these Regulations. |
| (4) No person shall import, sell, advertise, manufacture, consign or deliver any permitted food additive unless the purity of that food additive conforms with the specifications as provided in this Part. Where it is not so provided, the purity of the permitted food additive shall conform with the specifications as recommended by the Joint Food and Agriculture Organisation of the United Nations and World Health Organisation (FAO/WHO) Expert Committee on food additives. |
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16.—(1) In these Regulations, “anti-caking agent” means any substance, which, when added to powder food prevents caking of the food.| (2) No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-caking agent which is not of a description and not in the proportions as specified in paragraph (3). |
(3) Articles of food may contain the following anti-caking agents at a concentration of not more than 2% on a dry basis:| (a) | calcium or magnesium carbonate; | | (b) | calcium hydroxyphosphate; | | (c) | edible bone phosphate; | | (d) | ammonium, calcium, magnesium, potassium or sodium stearates; [S 195/2011 wef 15/04/2011] | | (e) | magnesium silicate (synthetic), magnesium trisilicate or talc; [S 195/2011 wef 15/04/2011] | | (f) | calcium, sodium aluminium, sodium calcium aluminium or calcium aluminium silicates; [S 195/2011 wef 15/04/2011] | | (g) | silicon dioxide; [S 195/2011 wef 15/04/2011] | | (h) | ammonium, calcium, potassium or sodium myristates; [S 195/2011 wef 15/04/2011] | | (i) | ammonium, calcium, potassium or sodium palmitates; or [S 195/2011 wef 15/04/2011] | | (j) | calcium, potassium or sodium oleates. [S 195/2011 wef 15/04/2011] |
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(4) Salt may contain the following anti-caking agents in amounts not exceeding 10 ppm, whether alone or used in combination:| (a) | potassium ferrocyanide; or | | (b) | sodium ferrocyanide. |
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| (5) No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any anti-caking agent other than a permitted anti-caking agent as specified in paragraphs (3) and (4). |
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| 16A.—(1) In these Regulations, “anti-foaming agent” means any substance which prevents or reduces foaming of the food. [S 444/2012 wef 03/09/2012] (2) Subject to paragraphs (3) and (4), no person shall —| (a) | import, sell, advertise, manufacture, consign or deliver any article of food which contains an anti-foaming agent; or | | (b) | sell or advertise for sale, with a view to its use in the preparation of food for human consumption any anti-foaming agent. [S 195/2011 wef 15/04/2011] |
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(3) The following food products may contain the anti-foaming agent known as dimethyl polysiloxane not exceeding 10 ppm in amount:| (a) | edible fats and oils; | | (b) | fruit juices and fruit cordials; [S 444/2012 wef 03/09/2012] | | (c) | non-alcoholic drinks; [S 444/2012 wef 03/09/2012] [S 59/2019 wef 01/02/2019] | | (d) | jams, fruit jellies and marmalades; [S 444/2012 wef 03/09/2012] [S 59/2019 wef 01/02/2019] | | (e) | lactobacillus milk drinks or cultured milk drinks; [S 59/2019 wef 01/02/2019] | | (f) | flavoured milk; [S 59/2019 wef 01/02/2019] | | (g) | ready-to-drink coffee; [S 59/2019 wef 01/02/2019] | | (h) | ready-to-drink tea. [S 59/2019 wef 01/02/2019] |
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| (4) Colouring mixes for inking on food surfaces may contain dimethyl polysiloxane not exceeding 50 ppm in amount. [S 195/2011 wef 15/04/2011] |
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17.—(1) In these Regulations, “anti-oxidant” means any substance which delays, retards or prevents the development in food of rancidity or other flavour deterioration due to oxidation.| (2) Subject to paragraph (3), no person shall import, sell, advertise, manufacture, consign or deliver any article of food containing any added anti-oxidant other than ascorbic acid, erythorbic acid, citric acid, phosphoric acid, lecithin and tocopherols. |
(3) Paragraph (2) shall not apply to —| (a) | any food which contains other anti-oxidants of a description and in the proportions specified in the Third Schedule; and | | (b) | any mixed food containing one or more of the foods in which specific anti-oxidants are expressly provided as indicated in the Third Schedule and which contains an admixture of these anti-oxidants in not greater amount than is specifically allowed in the quantity of food or foods containing the anti-oxidants used in the preparation of the mixed food. |
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18.—(1) In these Regulations —“steviol glycosides” means any of the following: | (a) | steviol glycosides from Stevia rebaudiana Bertoni; | | (b) | Rebaudioside A from multiple gene donors expressed in Yarrowia lipolytica; | | (c) | Rebaudioside M produced by enzymatic modification of Rebaudioside A extracted from Stevia leaf, using the enzymes UDP‑glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Escherichia coli K‑12 W311; | | (d) | Rebaudioside M produced by enzymatic conversion of purified Stevia leaf extract, using the enzymes UDP‑glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Pichia pastoris; | | (e) | Rebaudioside D produced by enzymatic conversion of purified Stevia leaf extract using the enzymes UDP‑glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Pichia pastoris; [S 695/2021 wef 01/10/2021] | | (f) | Rebaudioside E produced by enzymatic conversion of purified Stevia leaf extract using the enzymes UDP‑glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Pichia pastoris; [S 695/2021 wef 01/10/2021] | | (g) | Rebaudioside AM produced by enzymatic conversion of stevioside extracted from Stevia leaf using the enzymes UDP‑glucosyltransferase (EC 2.4.1.17) and sucrose synthase (EC 2.4.1.13), produced by genetically modified strains of Escherichia coli K‑12 W311; [S 695/2021 wef 01/10/2021] |
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| “sweetening agent” means a substance added to food in place of sugar to provide a sweet taste, but does not include aspartame, any sugar, carbohydrate or polyhydric alcohols. [S 704/2020 wef 31/08/2020] |
(2) Subject to paragraphs (3) and (3A), a person must not import, sell, advertise, manufacture, consign or deliver —| (a) | any sweetening agent for use in food; or | | (b) | any food containing any sweetening agent. [S 49/2016 wef 02/02/2016] |
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(3) The foods specified in the Thirteenth Schedule may contain the following sweetening agents up to the proportions specified in that Schedule: | | | | | | | (b) | Saccharin and its calcium, potassium and sodium salts |
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| | | | (c) | Cyclamic acid and its calcium and sodium salts |
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[S 49/2016 wef 02/02/2016] |
| (3A) Advantame may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192-1995). [S 49/2016 wef 02/02/2016] |
(3B) Monk fruit extract may be added to any food in accordance with good manufacturing practice for food additives as described in section 3.3 of the preamble of the Codex General Standard for Food Additives (CODEX STAN 192‑1995), if the monk fruit extract contains — | (a) | mogroside V of not less than 20% (w/w) and not more than 90% (w/w); | | (b) | not more than 1 mg/kg lead; | | (c) | not more than 1 mg/kg arsenic; | | (d) | not more than 5% (w/w) ash; and | | (e) | not more than 6% (w/w) moisture. [S 59/2019 wef 01/02/2019] |
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| (4) Food products containing sweetening agents shall, where required in the Thirteenth Schedule, carry advisory statements regarding consumption by children in the manner specified therein. |
(5) The base for sweetening agent tablets may contain —| (a) | calcium stearate; and | | (b) | croscarmellose sodium. [S 195/2011 wef 15/04/2011] |
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19.—(1) In these Regulations, “chemical preservative” means any substance which is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of food caused by micro-organisms.(2) Chemical preservatives shall be divided into the following classes:| (a) | Class I chemical preservatives shall be —| (i) | common salt; | | (ii) | sugars; | | (iii) | vinegar or acetic acid, lactic acid, ascorbic acid, erythorbic acid, citric acid, malic acid, phosphoric acid, tartaric acid, or propionic acid or the calcium, potassium or sodium salts of any of the acids specified in this sub-paragraph; and [S 59/2019 wef 01/02/2019] | | (iv) | ethyl alcohol or potable spirits; [S 493/2013 wef 01/08/2013] |
| | (b) | Class II chemical preservatives shall be — | | |
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| (i) | Sulphur dioxide, sulphurous acid or any of its sodium, potassium or calcium salts |
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| | | | (ii) | Benzoic acid and its sodium and potassium salts |
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| | | | (iii) | Methyl para-hydroxy-benzoate and its sodium salt |
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| | Methyl para-hydroxy-benzoate |
| | | (iv) | Sorbic acid and its sodium, potassium or calcium salts |
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| | | | (v) | [Deleted by S 59/2019 wef 01/02/2019] |
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| | | (vi) | Nitrites of sodium or potassium |
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| | | | (vii) | Nitrates of sodium or potassium |
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[S 203/2023 wef 28/04/2023] [S 146/2018 wef 28/03/2018] [S 59/2019 wef 01/02/2019] | | (c) | Class III chemical preservative shall be dimethyl dicarbonate; and [S 493/2013 wef 01/08/2013] [S 203/2023 wef 28/04/2023] | | (d) | Class IV chemical preservative must be nisin. [S 203/2023 wef 28/04/2023] |
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| (3) (a) The additions of any Class I chemical preservatives in any food in any proportion is not restricted. | | (b) | No person shall import, sell, advertise, manufacture, consign or deliver any article of food which contains a Class II chemical preservative, except that —| (i) | any specified food may contain one of the Class II chemical preservatives in the proportion specified in Part I of the Fourth Schedule except as provided in sub-paragraph (ii); and [S 493/2013 wef 01/08/2013] | | (ii) | any specified food in relation to which 2 or more Class II chemical preservatives are specified in the Fourth Schedule may contain an admixture of those chemical preservatives if, when the quantity of each such chemical preservative present in that food is expressed as a percentage of the maximum quantity of that chemical preservative appropriate to that food in accordance with Part I of that Schedule, the sum of those percentages does not exceed 100. [S 493/2013 wef 01/08/2013] |
| | (c) | No person shall import, sell, advertise, manufacture, consign or deliver any article of food to which a Class III chemical preservative has been added, except that a Class III chemical preservative may be added to any food, and in such proportion, specified in Part II of the Fourth Schedule. [S 493/2013 wef 01/08/2013] | | (d) | A person must not import, sell, advertise, manufacture, consign or deliver any article of food to which a Class IV chemical preservative has been added, except that a Class IV chemical preservative may be added in the preservation of liquid egg products, liquid egg analogues, cheese and canned foods that have been sufficiently heat processed to destroy spores of Clostridium botulinum. [S 203/2023 wef 28/04/2023] |
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20.—(1) In these Regulations, “colouring matter” means any substance that, when added or applied to food, is capable of imparting colour to that food.(2) No person shall import, sell, advertise, manufacture, consign or deliver —| (a) | any article of food intended for human consumption which contains any added colouring matter other than a permitted colouring matter as listed in the Fifth Schedule; | | (b) | any colouring matter for use in food intended for human consumption other than a permitted colouring matter, as listed in the Fifth Schedule; or | | (c) | any permitted synthetic organic colour, as listed in Part I of the Fifth Schedule which contains alpha naphthylamine, beta-naphthylamine, benzidine, paraaminodiphenyl (xenylamine) or their derivatives and the polycyclic aromatic hydrocarbons. |
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| (3) No person shall sell, expose or offer for sale, consign, deliver or import any meat, poultry, fish, fruit or vegetable in the raw or unprocessed state, which has in it or on it (otherwise than for the purpose of marking) any added colouring matter except that the husk of any nut may have on it added permitted colouring matter. |
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| Emulsifiers and stabilisers |
21.—(1) In these Regulations, the terms “emulsifier” or “stabiliser” means any substance which is capable, in the case of an emulsifier, of aiding the formation of, and in the case of a stabiliser, of maintaining, the uniform dispersion of 2 or more immiscible substances.| (2) Unless as otherwise indicated, no person shall import or manufacture for sale or sell any article of food which contains any emulsifier or any stabiliser which is not a permitted emulsifier or a permitted stabiliser, as specified in the Sixth Schedule. |
(3) Non-alcoholic drinks may contain —| (a) | ester gum in an amount not exceeding 100 ppm; and | | (b) | sucrose acetate isobutyrate in an amount not exceeding 300 ppm. |
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(3A) Quillaia extracts (Type I, II or both) may be used only in —| (a) | soft drinks, at a level not exceeding 50 ppm (calculated as saponins); and | | (b) | alcoholic beverages, at a level not exceeding 40 ppm (calculated as saponins). [S 152/2017 wef 01/04/2017] |
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| (4) No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any emulsifier or any stabiliser other than a permitted emulsifier or a permitted stabiliser. |
| (5) No person shall sell any permitted emulsifier or permitted stabiliser with a view to its use in the preparation of food for human consumption except in a package bearing a label, on which is printed a true statement of the chemical nature of the emulsifier or stabiliser. |
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22.—(1) In these Regulations, “flavouring agent” means any wholesome substance that when added or applied to food is capable of imparting taste or odour, or both, to a food.| (2) No person shall import, sell, advertise, manufacture, consign or deliver any natural or synthetic flavouring essence or extract which is contained in a solvent other than a permitted solvent, namely, 1,3‑propanediol, benzyl alcohol, beta-cyclodextrin, diacetin, diethyl ether, ethyl acetate, ethyl alcohol, glycerol, isopropyl alcohol, propylene glycol, triacetin and water. [S 195/2011 wef 15/04/2011] [S 444/2012 wef 03/09/2012] [S 59/2019 wef 01/02/2019] |
| (3) The permitted solvents referred to in paragraph (2) other than water shall conform with the British Pharmacopoeia standard. |
| (4) The permitted flavouring compounds may also be carried in an emulsion of a permitted emulsifier as provided under regulation 21 with any of the permitted solvents mentioned in this regulation. |
| (5) Natural flavouring agents shall include natural flavouring essences, spices and condiments. |
| (6) Natural flavouring essences or extracts shall be preparations in any permitted solvent or any combination of permitted solvents, with or without sweeteners other than sweetening agents, permitted colouring matter or chemical preservatives, of sapid or odoriferous principles, or both, derived from a plant after which the flavouring extract or essence is named. [S 195/2011 wef 15/04/2011] |
| (7) The use of coumarin, tonka bean, safrole, sassafras oil, dihydrosafrole, isosafrole, agaric acid, nitrobenzene, dulcamara, pennyroyal oil, oil of tansy, rue oil, birch tar oil, cade oil, volatile bitter almond oil containing hydrocyanic acid and male fern as flavouring agents is prohibited. |
| (8) Articles of food may have in them natural flavouring agents as specified in these Regulations. |
| (9) Synthetic flavouring essences or extracts shall include any artificial flavour or imitation flavour which may resemble the sapid or odoriferous principles of an aromatic plant, fruit or vegetable or any other food, except that the flavouring principle shall be derived in whole, or in part, from either chemical synthesis or any other sources that does not involve extraction or isolation therefrom of the sapid or odoriferous principles present in an aromatic plant, fruit or vegetable or any other food. |
| (10) No person shall import, sell, advertise, manufacture, expose or offer for sale, consign or deliver with a view to it being used in the preparation of food for human consumption, any synthetic flavouring essence or extract which contains any of the prohibited substances specified in paragraph (7). |
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23.—(1) In these Regulations, “flavour enhancer” means any substance which is capable of enhancing or improving the flavour of food, but does not include any sauce, gravy, gravy mix, soup mix, spice or condiment.(2) No person shall import, sell, advertise, manufacture, consign or deliver any flavour enhancer for use in food intended for human consumption other than:| (a) | ethyl maltol; | | (b) | L-glutamic acid, mono-sodium L-glutamate, monopotassium L-glutamate, calcium di‑L‑glutamate, monoammonium L-glutamate and magnesium di-L-glutamate; [S 444/2012 wef 03/09/2012] | | (c) | Inosinic acid, guanylic acid, di-sodium 5’‑inosinate, di-potassium 5’-inosinate, calcium 5’-inosinate, disodium 5’-guanylate, di‑potassium 5’-guanylate and calcium 5’‑guanylate; [S 444/2012 wef 03/09/2012] [S 152/2017 wef 01/04/2017] | | (d) | L-cysteine; and [S 152/2017 wef 01/04/2017] | | (e) | L-theanine in the following foods at a level not exceeding 1000 ppm:| (i) | brewed tea; | | (ii) | soft drinks; | | (iii) | chocolate; | | (iv) | chocolate confectionery; | | (v) | sugar confectionery. [S 152/2017 wef 01/04/2017] |
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| (3) [Deleted by S 760/2022 wef 03/10/2022] |
| (4) [Deleted by S 444/2012 wef 03/09/2012] |
| (5) No person shall import, sell, advertise, manufacture, consign or deliver any article of food intended for human consumption containing a flavour enhancer other than a permitted flavour enhancer specified in paragraph (2). |
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| 24. In these Regulations, “humectant” means any substance which, when added to food, absorbs moisture and maintains the water content of food. |
25.—(1) In these Regulations, “nutrient supplement” means any amino acid, mineral or vitamin which, when added either singly or in combination with food, improves or enriches the nutrient content of food.| (2) The addition of a nutrient supplement other than a permitted nutrient supplement specified in the Seventh Schedule to any article of food for human consumption is prohibited. |
| (3) Notwithstanding paragraph (2), nutrient supplements, other than a permitted nutrient supplement, may be added to special purpose food provided regulations 247, 248, 250, 250A, 251, 252, 253 and 254 are complied with. [S 760/2022 wef 03/10/2022] |
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26.—(1) In these Regulations, “sequestrant” means any substance which, when added to food, combines with a metal ion in the food and renders the metal ion inactive so as to stabilise certain characteristics associated with the food, including colour, flavour and texture.| (2) No person shall sell or advertise for sale, with a view to its use in the preparation of food for human consumption, any sequestrant other than a permitted sequestrant specified in paragraphs (3) and (4). |
| (3) Citric acid, phosphoric acid, and tartaric acid or the calcium salts of the abovementioned acids, as well as glycine may be added to food to serve as sequestrants. |
(4) Calcium disodium ethylenediaminetetraacetate may be used only in —| (a) | canned fish, including crustaceans and molluscs, at a level not exceeding 250 ppm; [S 444/2012 wef 03/09/2012] | | (b) | mayonnaise, salad dressing, French dressing, fat spread, savoury sauce and margarine at a level not exceeding 75 ppm; and | | (c) | soft drinks at a level not exceeding 33 ppm. [S 195/2011 wef 15/04/2011] |
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27.—(1) In these Regulations, “gaseous packaging agent” means any substance used —| (a) | as an aerating agent or propellant in the storage or packaging of any fluid food; or | | (b) | to displace air in a sealed package or in a place of storage, in the storage or packaging of any food. |
(2) No person shall use in the storage or packaging of any food any gaseous packaging agent other than —| (a) | carbon dioxide; | | (b) | nitrogen; and | | (c) | helium. |
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| Pathogen reduction treatments |
27A.—(1) In these Regulations, “pathogen reduction treatment” means any antimicrobial substance that, when applied on food, reduces the food’s microbial load.| (2) A person must not use a pathogen reduction treatment on meat except in accordance with paragraph (4). |
| (3) A person must not import, sell, advertise, manufacture, consign or deliver any meat that contains any pathogen reduction treatment other than those specified in the first column, and in the proportion specified for the type of meat in the second, third or fourth column of the Seventeenth Schedule. |
(4) A person may use a pathogen reduction treatment on meat (other than minced meat or chopped meat within the meaning given by regulation 64(1)) if —| (a) | the meat has not been salted, marinated or preserved or undergone any other form of processing; | | (b) | the pathogen reduction treatment is used in the course of carrying on a non‑retail food business —| (i) | at a processing establishment licensed under the Wholesome Meat and Fish Act 1999 to debone or cut meat; or | | (ii) | at a slaughter-house licensed under the Wholesome Meat and Fish Act 1999; |
| | (c) | the pathogen reduction treatment is applied on the meat as a rinse, dip, spray or wash; | | (d) | the pathogen reduction treatment is not used to make contaminated meat fit for human consumption; and | | (e) | the person records the following details for the use of the pathogen reduction treatment and keeps the record for at least 6 months after the date of use:| (i) | the type and amount of pathogen reduction treatment used; | | (ii) | the stage where the pathogen reduction treatment is used in the process flow of the processing establishment or slaughter-house mentioned in sub‑paragraph (b), as the case may be; | | (iii) | the date of use. |
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(5) In this regulation —“contaminated meat” includes meat —| (a) | that has come into contact with any unclean surface; | | (b) | that after evisceration, remains visibly mixed with faeces; or | | (c) | of a diseased animal; |
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| “processing establishment” has the meaning given by the Wholesome Meat and Fish Act 1999; |
| “slaughter-house” has the meaning given by the Wholesome Meat and Fish Act 1999. [S 606/2022 wef 31/07/2022] |
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| General purpose food additives |
28.—(1) In these Regulations, “general purpose food additive” means any substance which serves a useful and specific purpose during either the processing or packing of a food and shall include processing aid.| (2) No person shall use any general purpose food additive other than those specified in the Eighth Schedule or permitted for use under this regulation. [S 704/2020 wef 31/08/2020] |
| (3) No person shall import, sell, advertise, manufacture, consign or deliver any food containing any permitted general purpose food additive unless the food is sound and fit for human consumption. |
(4) No person shall import, sell, advertise, manufacture, consign or deliver any food containing residue of acetone unless —| (a) | in the case of flavouring, where acetone is used as a processing aid in the production of the flavouring, the residue of acetone does not exceed 5 mg/kg of the flavouring; or | | (b) | in the case of any food or any food containing flavouring, where acetone is used as a processing aid in the production of the food or in the production of one or more of its ingredients, the residue of acetone does not exceed 0.1 mg/kg of the food. |
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| (5) Methanol may be used as an extraction solvent in food, provided that the residue of methanol in the food does not exceed 5 ppm. |
(6) Triethyl citrate may be used as a whipping agent in the following foods, at a level not exceeding 2500 ppm:| (a) | liquid egg products; | | (b) | dried egg products, whether or not heat coagulated; | | (c) | heat coagulated egg products. [S 152/2017 wef 01/04/2017] |
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| (7) Soy leghemoglobin derived from genetically modified Pichia pastoris may be used in meat analogues, at a level not exceeding 0.45% (w/w). [S 704/2020 wef 31/08/2020] |
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