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Essay On Food Labelling

955 Words4 Pages

INTRODUCTION :
Labelling is a subset of packaging. Sellers need to label their products. The label may be a simple tag attached to the product or an elaborately designed graphic that is a part of the package. Label is the primary point of contact between the producer and the purchaser and should be thought of as an integral part of the producer’s marketing plan and Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor, seller, and user or consumer on the other hand. It is not just a piece of paper stuck onto the container but should be an expression of a number of important decisions that have been made about marketing. A label should clearly and minimally state the …show more content…

Consequently, nutritional labelling has emerged as an important aspect of consumers’ food purchase decisions. Nutritional content in food products is considered to be a credence attribute. However, if trustworthy nutritional labels are available, nutritional labels could function as a search characteristic. As per Food Laws every packaged food article has to be labelled in accordance to the law applicable in the country of the user. Every packaged food article for the domestic use has to be labelled in accordance to the related Indian Food Law i.e. Food Safety and Standards (Packaging and Labelling) Regulations, 2011, notified by Food Safety and Standards Authority of India (FSSAI). Food Safety and Standards Authority of India (FSSAI) is an autonomous body established by the Government of India under the Ministry of Health & Family Welfare. It usually sets standards for food so that there is no chaos in the minds of consumers, traders, manufacturers and …show more content…

Declaration regarding Food Additives,
6. Name and complete address of the manufacturer or packers
7. Net Quantity,
8. Code No,/Lot No./Batch No.,
9. Date of manufacture or packing,
10. Best Before and Use By Date,
11. Country of Origin for imported food
12. Instructions for

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