Regulations no. R. 3287 of 2023 relating to the labelling and advertising of foodstuffs.

These Regulations, composed of six Parts and implementing provisions of section 15 (1) of the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act no. 54 of 1972), provide for specific and detailed measures concerning labelling and advertising of foodstuffs. The Regulations cover the following topics: additives; allergens and cross-contamination; artificial sweetener; beer; cereals; Codex Alimentarius; oil obtained by cold extraction; colourant; complementary medicine; dairy product; date of manufacture; date of packaging; dietary fibre; enrichment of food, to add nutritional value to the foodstuff; fake food; food business operator; fruit drinks; grain; honey; irradiation; label; nutrients; poultry; processed meat; single ingredient agricultural commodities; sugars; traceability. Part I concerns: packaging and labelling requirements; information and languages that must appear on any label; prohibited statements and statements related to non-communicable diseases or health issues; statements related to wine. Part II concerns list of ingredients; indication of the type of meat species; raw-processed meat; water added to foodstuffs; use of oils and other fats; foodstuffs vending machines; storage and packaging instructions; labelling requirements for food additives; common and uncommon allergens contained in foodstuffs, including fish products; nutritional information table.
Part III includes general information and conditions on front package labels; enrichment of foodstuffs with nutrients and role of nutrients in special dietary use for infants and young children; food based dietary guidelines. Part IV concerns claims describing the level of a nutrient contained in the foodstuff or the energy provided by any foodstuff. Part V concerns: health claims, describing the physiological role and function of a nutrient for the human development; warnings to appear on label and in commercial marketing; nutrition and reduction of disease risks. Part VI provides for exemptions for specific ingredients; repealing of previous related Regulations. Annexes include tables on categories for identifying food additives, nutrient reference values for labelling, herb and spices for ordinary use in food preparation.