Circular 30/2026/TT-BYT of the Ministry of Health

 

 

CIRCULAR

Guidelines on the content and method of recording nutritional components and nutritional value on food labels

 

Pursuant to Decree No. 37/2026/NĐ-CP of the Government detailing some provisions and measures for organizing and guiding the implementation of the Law on Product Quality and Safety;

Pursuant to Decree No. 42/2025/NĐ-CP of the Government stipulating the 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 guiding the content and method of recording nutritional components and nutritional value on food labels.

 

PART I

GENERAL PROVISIONS

 

Article 1. Scope of Regulation

1. This Circular guides the content and method of recording nutritional components and nutritional value, and the implementation timeline for pre-packaged foods produced, imported, traded, 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 supplement CO2 and/or flavorings);2 d) Salted food, refined salt;

e) Vinegar and vinegar substitutes, including types that only supplement flavorings;

f) Flavorings, additives, and food processing aids;

g) Food enzymes;

h) Tea and coffee without additional components other than colorants and flavorings;

i) Health foods;

j) Alcoholic beverages;

k) Foods specified in point e, Clause 2, Article 35 of Decree No. 37/2026/NĐ-CP of the Government detailing some provisions and measures for organizing and guiding the implementation of the Law on Product Quality and Safety and foods specified in Clause 1 and Clause 2, Article 25 of Decree No. 15/2018/NĐ-CP of the Government detailing the implementation of certain provisions of the Law on Food Safety;

l) Foods produced by small-scale food business operators 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 nutritional components and nutritional value on food labels, they shall implement according to the provisions of this Circular.

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 relevant agencies, organizations, and individuals involved in recording nutritional components and nutritional value on food labels.

Article 2. Applicability

Energy (Energy)

Article 3. Explanation of Terms

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

1.  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.Protein (Protein)

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

3. are compounds of carbon, oxygen, and hydrogen arranged as simple sugars (monosaccharides) or multiples of simple sugars and do not include fiber.Total Sugars (Total Sugars)

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

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

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

7.  is an alkali metal mineral, with the chemical symbol Na, found in salts, seasonings, and some natural foods and food additives.Reference Nutrient Intake

8.  is a numerical value recommended for Vietnamese people based on scientific data on daily dietary nutrient requirements to maintain optimal nutrition and reduce the risk of non-communicable diseases related to diet.is a numerical value, recommended for Vietnamese people based on scientific data regarding daily nutritional needs to maintain optimal nutrition status 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. Recording nutritional components and nutritional value on food labels must ensure compliance with the provisions of this Circular and relevant laws on product labels and food safety.

2. Ensure accuracy and avoid causing misunderstandings 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 AND NUTRITIONAL VALUE ON FOOD LABELS

 

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

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

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

Article 6. Methods for recording nutritional components and nutritional value

1. Information on energy value is expressed in kilocalories (kcal); information on protein, carbohydrate, fat, saturated fat, and total sugar content is expressed in grams (g); information on sodium content is expressed in milligrams (mg). Nutritional component information is presented in 100g or 100ml of food or in a serving size determined on the label or according to each portion in the package when the number of portions in that 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 the 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, including all nutritional components and nutritional value information as prescribed on the food label; it must be displayed in a position that can be easily recognized and fully comply 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 in accordance with Clause 1 of Article 49 of Decree No. 37/2026/NĐ-CP.

 

Chapter III

IMPLEMENTING PROVISIONS

 

Article 7. Effective Date

1. This Circular takes effect from July 10, 2026.

2. Circular No. 29/2023/TT-BYT dated December 30, 2023, issued by the Minister of Health guiding the content and methods for recording nutritional components and nutritional value on food labels, shall cease to be effective from the date this Circular comes into force.

Article 8. 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 be circulated and used until their expiration date as indicated on the food label.

Article 9. Cross-References

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 10. Implementation Organization

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

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

b) The Food Safety Agency, the Disease Prevention Bureau, and the Maternal and Child Health Bureau shall participate in coordinating with relevant agencies and units of specialized ministries managing food in accordance with 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 prescribed 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 at the local level.

Article 11. Responsibility for Implementation

Heads of units under and directly under 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 (Food Safety Agency) for consideration and resolution.