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The recent Food (Amendment) Regulations 2025 aims to align food labelling\u00a0requirements in Singapore with international standards, particularly those of the Codex\u00a0Alimentarius. Key updates include new rules for gluten-related claims, expanded use of\u00a0generic terms in ingredient lists, and clearer label ling requirements.<\/p>\n
Introduction<\/strong><\/p>\n The Food (Amendment) Regulations 2025 was officially gazetted on 31 January 2025, with the new regulations\u00a0set to take effect on 30 January 2026. These amendments introduce significant changes to Singapore\u2019s Food\u00a0Regulations, a subsidiary legislation under the Sale of Food Act which regulates matters relating to, inter alia,\u00a0the manufacturing, preparation, or preservation of food and food contact articles.\u00a0<\/span><\/p>\n\n A key objective of these amendments is to align Singapore\u2019s food labelling requirements for prepacked food with\u00a0international standards, particularly those established in the Codex Alimentarius, a globally recognized set of\u00a0food standards, guidelines, and codes of practice developed by the Food and Agriculture Organization (\u201cFAO<\/strong>\u201d)\u00a0and World Health Organization (\u201cWHO<\/strong>\u201d) to promote food safety, quality, and fair trade. The revised regulations\u00a0incorporate several Codex standards, including the Codex General Standard for the Labelling of Prepackaged\u00a0Foods (CXS 1-1985) the Codex General Guidelines on Claims (CXG 1-1979) and the Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (CXS 118-1979) These updates were finalised following a\u00a0public consultation held from 28 September 2022 to 27 November 2022, during which industry feedback was\u00a0considered.<\/span><\/p>\n\n Key Amendments Introduced<\/strong><\/p>\n 1. Regulation 250B: New Provisions for Gluten-Related Claims<\/strong><\/p>\n One of the most significant changes is the introduction of Regulation 250B, which establishes clear definitions and criteria for gluten-related claims. To prevent misleading labelling and ensure consistency, specific definitions for the terms “gluten” “gluten-free food”, \u201cnaturally gluten-free food” and “reduced gluten food” are now expressly defined. Additionally, naturally gluten-free foods can no longer be marketed using the terms “special dietary”, “special dietetic” or any words of similar meaning.<\/p>\n 2. First Schedule: Expansion of Generic Terms in Ingredient Declarations<\/strong><\/p>\n The amendments also replace the First\u00a0Schedule of the Food Regulations (\u201cFirst Schedule<\/strong>\u201d), expanding the permitted use of generic terms in ingredient\u00a0lists. The revised First Schedule broadens existing definitions, allowing for more flexibility in labelling while\u00a0introducing new generic terms such as \u201cCaseinate,\u201d \u201cCheese,\u201d \u201cCocoa Butter,\u201d and \u201cPoultry Meat.\u201d However, in\u00a0certain cases, stricter requirements now apply. For instance, while the term “flavouring” can still be used,\u00a0manufacturers must now specify its source\u2014whether “natural,” “nature-identical,”, “artificial,” or a combination\u00a0of these.<\/p>\n 3. Regulation 5: Refinements to General Labelling Requirements<\/strong><\/p>\n Significant refinements have also been made to Regulation 5, which governs general labelling requirements. Notably, processing aids are now exempt from being listed as ingredients, aligning with international practices. Additionally, for greater clarity and consistency, ingredient lists must now be clearly identified with a heading such as “Ingredients.” The changes include revisions to existing wording and the addition of new subsections under Regulation 5.<\/p>\n