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The labeling of food ingredients and properties makes purchasing decisions easier and protects consumers. For example, they want to be able to clearly identify: What are the essential properties (type, taste, intended use) of the food? Are there additives or allergens in this product? How much energy (calories), sugar, fat or salt does the food contain? 

Being in the food business, you are obliged to provide a range of information, such as listing ingredients and showing in a legible form the best-use-before date on the label. The labeling of food is fundamentally stipulated by EU law, so that uniform standards apply in all member states of the European Union. However, the requirements of EU law are supplemented or specified in more detail by national regulations and laws. In these cases, it is a matter of "mandatory labeling."

In addition, there are markings and labels that the manufacturer can apply voluntarily - but usually according to defined criteria. These include, for example, the extended nutritional value labeling per the Nutri-Score.

The German Food Code Commission (DLMBK / Deutsche Lebensmittelbuch-Kommission) as a legally established independent body also develops guidelines for certain groups of food. These categorize foodstuffs in terms of their composition and other properties, taking into account genuine manufacturing and commercial practices as well as legitimate consumer expectations. These are an example of guidelines that also must be observed for declaration on food labels.

Our team of experts will advise you on questions of food labeling law and help you in clarifying legal issues.

Contact persons

Anna-Lena Schlammer

Chemistry Dept.

Phone +49 (0) 831/5290-383 

Simon Katzenschwanz

Chemistry Dept., labeling specialist

Phone +49 (0) 831/5290-356

Susanne Beck

Chemistry Dept., labeling specialist

Phone +49 (0) 831/5290-365