Regulation 5

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;

a list of ingredients containing the appropriate designation of each ingredient (other than any processing aid) in the case of food consisting of 2 or more ingredients and, unless the quantity or proportion of each ingredient is specified, the ingredients are to be specified in descending order of the proportions by ingoing weight at the time of manufacture.For the purpose of this sub‑paragraph —

“appropriate designation” means a name or description (being a specific and not a generic name or description) that indicates the true nature of the ingredient or constituent to which it is applied except as provided in the First Schedule;

“processing aid” means any substance or material used to perform a technological function in the treatment or processing of any food that may result in the non‑intentional but unavoidable presence of residue or derivative of the substance or material in the final product, other than —

an apparatus or utensil;

an ingredient consumed on its own; and

a food or an ingredient mentioned in sub‑paragraph (ea);

the list of ingredients must be preceded by a heading or title that indicates that the list is of the ingredients;

it is not necessary to state that the food contains water where —

in any food consisting of 2 or more ingredients, one of which is brine, syrup or broth —

the water is evaporated in the course of manufacture;

the water makes up less than 5% of the finished product by volume (for liquid food) or by weight (for viscous food); or

the water is used to reconstitute a dehydrated ingredient, where the amount of water added in the process of reconstitution is equal to the amount of water removed in the making of the dehydrated ingredient;

where any food contains an ingredient that is made from 2 or more constituents —

those constituents must be specified by their appropriate designations; and

it is not necessary to specify the appropriate designation of the ingredient;

where any food additive is carried over from an ingredient into a finished food product —

where the food additive is in an amount sufficient to perform a technological function in that product, the food additive must be specified by its appropriate designation; and

to avoid doubt, where the food additive is in an amount that is not sufficient to perform any technological function in that product, the food additive need not be specified; and

where any food or ingredient mentioned in sub‑paragraph (ea) is carried over from an ingredient into a finished food product, the food or ingredient mentioned in that sub‑paragraph (as the case may be) must be specified by its appropriate designation, but not by the generic term for it in the second column of the First Schedule;

either one of the following statements in specification of ingredients in the case of a food which contains the synthetic colouring, tartrazine:

tartrazine;

colour (102);

colour (FD Yellow #5) or other equivalent terms;

the net quantity of the food in the wrapper or container expressed in the following manner:

for liquid foods, by volume;

for solid foods, by weight;

for semi-solid or viscous foods, either by weight or volume; and

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 —

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;

in the case of weight measure, suitable words like “net” or “drained weight” shall be used to describe the manner of measure; and

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;

the name and address of the manufacturer, packer or local vendor and the name of the country of origin of the food 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 —

a telegraphic or code address or an address at a post office shall not be sufficient;

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; and

the name of the country of origin of the food must be accompanied by a statement that the country named is the country of origin of the food or a statement to the like effect;

cereals containing gluten, i.e. wheat, rye, barley, oats, spelt or their hybridised strains and their products;

crustacea and crustacean products;

eggs and egg products;

fish and fish products;

peanuts, soybeans and their products;

milk and milk products (including lactose);

tree nuts and nut products; and

sulphites in concentrations of 10 mg/kg or more;

the following words or any other words to the same effect in the case of any food containing aspartame:“PHENYLKETONURICS: CONTAINS PHENYLALANINE.”;

such other particulars as are required by these Regulations to be given in the case of any particular food.