Circular No. 29/2023/TT-BYT guides the content and method of recording nutritional components and nutritional values on food labels.

CIRCULAR

GUIDELINES ON THE CONTENT AND WAY OF RECORDING NUTRIENT COMPONENTS AND NUTRITIONAL VALUES ON FOOD LABELS

GIÁ TRỊ DƯỠNG DƯƠNG TRÊN NHÃN THỰC PHẨM

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On the basis of Law on Food Safety No. 55/2010/QH12 dated June 17, 2010;

Decree No. Decree No. 43/2017/NĐ-CP dated April 14, 2017 of the Government on product labeling; Decree No. 111/2021/NĐ-CP dated December 9, 2021 of the Government amending and supplementing certain provisions of Decree No. 43/2017/NĐ-CP dated April 14, 2017 of the Government on product labeling;

Decree No. Government Decree No. 95/2022/NĐ-CP dated November 15, 2022 stipulating functions, tasks, powers, and organizational structure of the Ministry of Health;

At the proposal of the Director of the Legal Department;

The Minister of Health issues this Circular to guide the content and way of recording nutrient components and nutritional values on food labels.

PART I
GENERAL PROVISIONS

Article 1. Scope of Regulation

1. This Circular guides the content and way of recording nutrient components and nutritional values, and the implementation timeline for pre-packaged foods produced, traded, imported, and circulated in Vietnam.

2. This Circular does not apply to the following raw materials and foods:

a) Raw materials and foods not sold directly to consumers, including food ice;

b) Foods with only one single ingredient;

c) Natural mineral water, bottled drinking water (including types that only add CO2₂ and/or flavorings);

d) Table salt, refined salt;

đ) Vinegar and vinegar substitutes including types that only add flavorings;

e) Flavorings, food additives, processing aids;

g) Food enzymes;

h) Tea, coffee without other added components except colorants and flavorings;

i) Health foods;

k) Alcoholic beverages;

l) Foods specified in Clause 2, Article 1 of Decree No. 43/2017/NĐ-CP dated April 14, 2017 of the Government on product labeling (hereinafter referred to as Decree No. 43/2017/NĐ-CP), amended and supplemented by Decree No. 111/2021/NĐ-CP dated December 9, 2021 of the Government and foods specified in Clause 1, Clause 2, Article 25 of Decree No. 15/2018/NĐ-CP dated February 2, 2018 of the Government detailing the implementation of certain provisions of the Law on Food Safety (hereinafter referred to as Decree No. 15/2018/NĐ-CP);

m) Foods produced by small-scale food traders as specified in Clause 10, Article 3 of Decree No. 15/2018/NĐ-CP;

3. In cases where organizations and individuals specified in Clause 2 of this Article voluntarily record nutrient components and nutritional values on food labels, they shall implement according to the provisions of this Circular.

Article 2. Applicability

This Circular applies to organizations and individuals responsible for labeling food products (hereinafter referred to as organizations and individuals); state management agencies for food safety and other agencies, organizations, and individuals related to the recording of nutrient components and nutritional values on food labels.

Article 3. Explanation of Terms

In this Circular, the following terms are understood as follows:

1. Energy (Energy) is the chemical energy obtained from food by the human body to maintain life, activity, and growth, calculated using conversion factors for energy-producing components in food.

2. Protein (Protein) is an organic compound containing nitrogen composed of amino acids, calculated conventionally by applying conversion factors for the organic nitrogen content in food.

3. Carbohydrate (Carbohydrate) is a compound of carbon, oxygen, and hydrogen arranged as simple sugars (monosaccharides) or multiples of simple sugars and does not include fiber.

4. Total Sugars (Total Sugars) is the total amount of simple sugars and double sugars in food (including both natural sugars and added sugars).

5. Total Fat (Total Fat) is an organic compound without nitrogen, mainly consisting of triglycerides, fatty acids, cholesterol, and phospholipids.

6. Saturated Fat (Saturated Fat) is a type of fat in which fatty acid chains do not have double bonds in their chemical structure.

7. Sodium (Sodium) is an alkali metal mineral, with the chemical symbol Na, found in various salts, seasonings, and some natural foods and food additives.

8. Reference Nutrient Value is a numerical value recommended for Vietnamese people based on scientific data about daily dietary requirements needed to maintain optimal nutrition and reduce the risk of non-communicable diseases related to diet.

Article 4. Principles for Recording Nutritional Components and Nutritional Value on Food Labels

1. The recording of nutritional components and nutritional value on food labels must ensure compliance with the provisions of this Circular and relevant laws on product labeling and food safety.

2. Ensure accuracy and avoid causing misunderstandings or confusion about the nutritional value of food products.

3. Information on nutritional components and nutritional value on food product labels must be easily recognizable, understandable, and not erasable.

Chapter II
CONTENT AND METHODS FOR RECORDING NUTRITIONAL COMPONENTS

GIÁ TRỊ DƯỠNG DƯƠNG TRÊN NHÃN THỰC PHẨM

Article 5. Content for Recording Nutritional Components

1. Food produced, traded, imported, and circulated in Vietnam shall record the following nutritional components:

a) Energy;

b) Protein;

c) Carbohydrates;

d) Fat;

đ) Sodium.

2. Beverages containing added sugar as prescribed in Decree No. 15/2018/NĐ-CP and other foods with added sugar: shall record five nutritional components as specified in Clause 1 of this Article and total sugar.

3. Foods prepared by frying or deep-frying: shall record five nutritional components as specified in Clause 1 of this Article and saturated fat.

4. For food that does not contain or contains nutritional components as specified in Clauses 1, 2, and 3 of this Article but whose nutritional value is less than the value prescribed in Appendix I attached to this Circular, it is not mandatory to record such nutritional components on food labels.

Article 6. Methods for Recording Nutritional Components and Nutritional Value

1. Information on energy value shall be expressed in kilocalories (kcal); information on protein, carbohydrate, fat, saturated fat, and total sugar content shall be expressed in grams (g); information on sodium content shall be expressed in milligrams (mg). Nutritional component information shall be presented per 100g or 100ml of food or per serving size indicated on the label or per portion when the number of portions in the package is announced.

2. Organizations and individuals may also express the percentage (%) of reference nutrient values for the nutritional components specified in Article 5 of this Circular. In cases where organizations and individuals voluntarily express additional percentage (%) of reference nutrient values, they shall follow the guidelines set out in Appendix II attached to this Circular.

3. The nutritional value of the nutritional components specified in Article 5 of this Circular must be expressed in numbers, fully including all nutritional components, and nutritional value information as required on food labels; it must be displayed in a position that can be easily recognized and fully complies with the principles stipulated in Article 4 of this Circular.

4. The tolerance range for the nutritional components specified in Articles 5 and 6 of this Circular shall be implemented according to the provisions of Clause 1 of Article 17 of Decree No. 43/2017/NĐ-CP.

Chapter III
IMPLEMENTING PROVISIONS

Article 7. Effective Date

This Circular takes effect from February 15, 2024.

Article 8. Implementation Timeline

1. By December 31, 2025 at the latest, organizations and individuals producing, trading, importing food for circulation in Vietnam within the scope regulated by this Circular must implement the recording of nutritional components and nutritional value as prescribed in this Circular.

2. As of January 1, 2026, organizations and individuals shall not produce, print, import, or use labels that do not comply with the provisions of this Circular.

Article 9. Transitional Provisions

Food with labels that have not recorded nutritional components and nutritional value as prescribed in this Circular, which were produced, traded, imported, and circulated in Vietnam before January 1, 2026, may continue to circulate and be used until their expiration date as indicated on the label.

Article 10. Reference Provisions

In cases where the legal normative documents cited for application in this Circular are amended, supplemented, or replaced, the new legal normative documents shall apply.

Article 11. Implementation Organization

1. Units under and affiliated with the Ministry of Health shall be responsible for:

a) The Legal Affairs Department shall take the lead and coordinate with the Food Safety Agency, the Preventive Health Department, the Maternal and Child Health Department, and related units to organize the dissemination and guidance on implementing this Circular.

b) The Food Safety Agency, the Preventive Health Department, and the Maternal and Child Health Department shall participate in coordinating with relevant agencies and units of specialized ministries managing food products according to the division of labor prescribed in Decree No. 15/2018/NĐ-CP to implement this Circular.

c) The Institute of Nutrition shall be responsible for researching and reviewing proposals for amending and updating the reference nutrient values specified in Appendix II attached to this Circular.

2. Provincial People's Committees and municipal people's committees directly under the central government shall be responsible for directing the implementation of this Circular in their respective localities.

Article 12. Responsibility for Implementation

Heads of units under and affiliated with the Ministry of Health and related agencies, organizations, and individuals shall be responsible for organizing the implementation of this Circular.

During the implementation process, if there are difficulties or obstacles, agencies, organizations, and individuals shall report to the Ministry of Health (Legal Affairs Department) for consideration and resolution.

 

ANNEX I

NUTRITIONAL COMPONENTS NOT REQUIRED TO BE LISTED ON FOOD LABELS[1]
(Annexed to Circular No. 29/2023/TT-BYT dated December 30, 2023 issued by the Minister of Health)

1. Energy content ≤ 4 kcal per 100 ml (liquid form).

2. Protein content ≤ 0.5 g per 100 g (solid form) or per 100 ml (liquid form).

3. Carbohydrate content ≤ 0.5 g per 100 g (solid form) or per 100 ml (liquid form).

4. Fat content ≤ 0.5 g per 100 g (solid form) or per 100 ml (liquid form).

5. Saturated fat content ≤ 0.1 g per 100 g (solid form) or ≤ 0.1 g per 100 ml (liquid form).

6. Total sugar content ≤ 0.5 g per 100 g (solid form) or ≤ 0.5 g per 100 ml (liquid form).

7. Sodium content ≤ 0.005 g per 100 g.

 

ANNEX II

REFERENCE NUTRIENT VALUES
(Annexed to Circular No. 29/2023/TT-BYT dated December 30, 2023 issued by the Minister of Health)

 

[1] This Appendix is solely for determining the non-mandatory labeling of nutritional components on food labels and is not to be used for other purposes.