Department of Food and Nutritional Sciences, The University of Reading
Food Labelling in the UK - A supporting material page

Table of permitted nutrition claims

This table gives the permitted nutrition claims specified in EU Regulation 1924/2006 and the conditions which must be met for their use. Note that the conditions also apply to any claim likely to have the same meaning for the consumer.

Claim Conditions
Low energy may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies.
Energy-reduced may only be made where the energy value is reduced by at least 30%, with an indication of the characteristic(s) which make(s) the food reduced in its total energy value.
Energy-free may only be made where the product does not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners the limit of 0,4 kcal (1,7 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies.
Low fat may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk).
Fat-free may only be made where the product contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims expressed as ‘X% fat-free’ shall be prohibited.
Low saturated fat may only be made if the sum of saturated fatty acids and trans-fatty acids in the product does not exceed 1,5 g per 100 g for solids or 0,75 g/100 ml for liquids and in either case the sum of saturated fatty acids and trans-fatty acids must not provide more than 10 % of energy.
Saturated fat-free may only be made where the sum of saturated fat and trans-fatty acids does not exceed 0,1 g of saturated fat per 100 g or 100 ml.
Low sugars may only be made where the product contains no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for liquids.
Sugars-free may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml.
With no added sugars may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label: ‘CONTAINS NATURALLY OCCURRING SUGARS’.
Low sodium / salt may only be made where the product contains no more than 0,12 g of sodium, or the equivalent value for salt, per 100 g or per 100 ml. For waters, other than natural mineral waters falling within the scope of Directive 80/777/EEC, this value should not exceed 2 mg of sodium per 100 ml.
Very low sodium / salt may only be made where the product contains no more than 0,04 g of sodium, or the equivalent value for salt, per 100 g or per 100 ml. This claim shall not be used for natural mineral waters and other waters.
Sodium-free or salt-free may only be made where the product contains no more than 0,005 g of sodium, or the equivalent value for salt, per 100 g.
No added sodium / salt may only be made where the product does not contain any added sodium/salt or any other ingredient containing added sodium/salt and the product contains no more than 0,12 g sodium, or the equivalent value for salt, per 100 g or 100 ml.
Source of fibre may only be made where the product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal.
High fibre may only be made where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal.
Source of protein may only be made where at least 12% of the energy value of the food is provided by protein.
High protein may only be made where at least 20% of the energy value of the food is provided by protein.
Source of [name of vitamin/s] and/or [name of mineral/s] may only be made where the product contains at least a significant amount as defined in the Annex to Directive 90/496/EEC or an amount provided for by derogations granted according to Article 6 of Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods.
High [name of vitamin/s] and/or [name of mineral/s] may only be made where the product contains at least twice the value of ‘source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S]’.
Contains [name of the nutrient or other substance] may only be made where the product complies with all the applicable provisions of Regulation 1924/2006, and in particular Article 5. For vitamins and minerals the conditions of the claim ‘source of’ shall apply.
Increased [name of the nutrient] may only be made where the product meets the conditions for the claim ‘source of’ and the increase in content is at least 30% compared to a similar product.
Reduced [name of the nutrient]

may only be made where the reduction in content is at least 30 % compared to a similar product, except for micronutrients, where a 10 % difference in the reference values as set in Directive 90/496/EEC shall be acceptable, and for sodium, or the equivalent value for salt, where a 25% difference shall be acceptable.

Except:

The claim ‘reduced saturated fat’ may only be made:
(a) if the sum of saturated fatty acids and of trans-fatty acids in the product bearing the claim is at least 30% less than the sum of saturated fatty acids and of trans-fatty acids in a similar product; and
(b) if the content in trans-fatty acids in the product bearing the claim is equal to or less than in a similar product.

The claim ‘reduced sugars’ may only be made if the amount of energy of the product bearing the claim is equal to or less than the amount of energy in a similar product.
Light / lite shall follow the same conditions as those set for the term ‘reduced’; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food ‘light’ or ‘lite’.
Naturally / natural where a food naturally meets the condition(s) laid down in this Annex for the use of a nutritional claim, the term ‘naturally/ natural’ may be used as a prefix to the claim.
Source of omega-3 fatty acids may only be made where the product contains at least 0,3 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 40 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal.

High omega-3 fatty acids

 may only be made where the product contains at least 0,6 g alpha-linolenic acid per 100 g and per 100 kcal, or at least 80 mg of the sum of eicosapentaenoic acid and docosahexaenoic acid per 100 g and per 100 kcal.
High monounsaturated fat may only be made where at least 45% of the fatty acids present in the product derive from monounsaturated fat under the condition that monounsaturated fat provides more than 20 % of energy of the product.
High polyunsaturated fat may only be made where at least 45% of the fatty acids present in the product derive from polyunsaturated fat under the condition that polyunsaturated fat provides more than 20 % of energy of the product.
High unsaturated fat may only be made where at least 70% of the fatty acids present in the product derive from unsaturated fat under the condition that unsaturated fat provides more than 20 % of energy of the product.

For the main index page for this site, go to Food Labelling in the UK: A Guide to the Legal Requirements