EU legislation on food labelling covers:

• General rules on food labelling
• Rules for specific foods e.g. beef or chocolate.

Directive 2000/13/EC on labelling, presentation and advertising of foods is the main EU legislation on the subject.

• Consumers get all the essential information on composition, manufacturer, storage methods and preparation, etc.
• Applies to foods delivered as such to the consumer or to restaurants, hospitals, canteens and other mass caterers.
• Food labels must be indelible and easy to see, understand and read, with some particulars appearing in the same field of vision.
• Substances known as allergens must always be indicated on the label. (EU list of allergens or substances causing intolerances - Annex IIIa).
  • Informal guidelines on how manufacturers must label such substances
  • Guidance on requests for exemptions after 25 November 2007
• Labels must indicate the quantity of certain ingredients as a percentage of the final product (Quantitative Ingredients Declaration - QUID).
  • Guidelines for implementing the QUID

• Producers and manufacturers can give additional labelling information, if it is accurate and does not mislead the consumer.
• Prohibits claims on any food that it prevents, treats or cures a human disease.