Regulatory Class Definitions

Regulatory Area

Regulatory Class

Definition

Market introduction

A short description of the market with general information about its most recent status and situation.

Competent Authorities

The list of authorities in the market and their responsibilities in the various aspects of the food regulation and safety area.

General Food Law

General food safety laws

The general framework under which food products are regulated within the market.

It can include horizontal food and health regulations, human consumption requirements, requirements on storage, transportation and processing of foods, etc.

If relevant to provide context, it may include also regulations on specific topics like agriculture or fishery.

Novel foods and introduction of new ingredients

Market specific regulations defining processes for introducing in the market new ingredients which have never been used before (e.g. Novel Foods, GRAS process, etc.).

E-Commerce Specific Regulations

Specific regulation that establishes rules/guidelines/procedures/requirements for e-commerce, as well as any specific regulation for a company registration or licensing, if it is needed to be a part of e-commerce business community.

Company establishment, registration and controls

Market specific regulations for the registration of a food operator (either in the field of production, processing, distribution, or sales) and specific controls the operators need to pass.

Food operator registration requirements and control

Market specific regulations for the registration of a food operator (either in the field of production, processing, distribution, or sales) and specific controls the operators need to pass.

Food registration requirements

Regulations establishing registration procedures and any registration requirements for finished products available for free trade on market.

Dietary Supplements and botanicals

Regulations for foods containing certain nutrients (substance used as vitamin and mineral sources), or supporting specific physiological functions (ex. amino acids, essential fatty acids, various plants and herbal extracts), or including botanicals (i.e. extracts from plant, algae, fungi or lichens).

Food Additives

Processing Aids

Regulations establishing the definition of processing aid, their conditions for use, permitted list of substances, etc.

Permitted Food Additives

Regulations providing the definition of food additives, along with maximum limits in specific products or product categories, permitted and prohibited lists of food additives, etc.

Permitted Flavourings

Regulations providing the definition of food flavorings, the requirements and rules for use in food, along with permitted or prohibited lists and similar legal requirements.

Use of Foods as Food Additives

Regulations providing how the use of foods as food additives is regulated within the market. Usually expressed by positive or negative lists. Notable example is the Japanese list.

Labeling Requirements

Labeling for Food Service, Vending Machines

This class lists regulations specific for labeling of food intended for use in vending machines and/or food services. General labeling requirements are listed under Labeling of finished products.

Food Products Claims

This class focuses on identifying labeling requirements related to specific claims, mainly health claims. Including procedures for approval if necessary.

Halal

Halal is a set of religious requirements applicable to food. Some Islamic countries require mandatory labelling in case of either Halal or non-Halal food products. This class lists the mandatory requirements and, when considered relevant for the characteristics of the market, also the voluntary requirements and if identified, the authority responsible for the certification in the market.

Kosher

Kosher is a set of religious requirements applicable to food. This class lists the mandatory requirements and, when considered relevant for the characteristics of the market, also the voluntary requirements and if identified, the authority responsible for the certification in the market.

Labeling of Finished Products

General requirements for labeling of finished products, including for example requirements for weights, ingredients, identification of allergens, organic products, etc.

Labeling of Samples not for Sale

Regulations that define labeling requirements for food samples not designed for sale within the market (e.g. marketing samples, samples for testing, samples crossing customs borders, etc.).

Vegan and Vegetarian Foods

All the requirements for allowing markings and/or claims on the label for food that is meant to be designed as vegan or vegetarian.

Where applicable also the authority or the most influential organization providing such certificates in the market will be listed.

Genetically Modified Organisms / Bio Engineering

When a country/market approves the use of GMOs and has any labelling requirement in place, these will be listed here. While any approval procedure or how to handle unapproved GMOs will be documented in GMO processes and procedures.

Pesticides & Contaminants – Maximum Residue Levels

Veterinary Drugs

Regulations establishing residue limits of veterinary drugs in food products.

Microbiological Standards

Regulations identifying requirements for microbiological parameters of food products (e.g. acceptable pathogenic microorganisms contamination, mycotoxins limits, etc.).

Trans-Fatty Acids

List of regulations related to limitation of trans-fatty acids in food.

Unclassified Contaminants

This class contains requirements for dealing with any kind of contaminant that doesn't fall into the other categories, example could be radioactive material, or firstly discussed contaminants at any time the FRG is updated (e.g. polybrominated diphenyl ethers (PBDEs), mineral oil hydrocarbons (MOH), etc.).

GMOs Processed and Procedures

If a market has rules in place that identify GMOs as outright banned, or requiring specific approval processes before being placed on the market, the corresponding regulations will be listed in this class. Any labelling requirement for approved GMOs will be under the class Labelling of GMOs and bio engineered foods.

Substances specifically NOT permitted for use in foodstuff

Regulations defining lists of substances not allowed to be used in foods. This could include also regulations for managing of chemical compounds in general (e.g. REACH in EU).

Pesticides

Regulations establishing residue limits of pesticides in food products.

Heavy Metals

Regulations establishing acceptable levels of heavy metals in food products.

Packaging and packaging sustainability

Finished Products

Regulations establishing requirements for a packaging of finished product available for consumers in the stores (established packaging formats for certain product type if applicable in a market, amount of items in the package, etc.).

Additives

Regulations establishing any rules for additives used in production line but not actually used as packaging materials of food products (i.e. substances influencing the processes, or important for the packaging processes).

Packaging made of recycled materials (rPET and other recycled materials)

Regulations establishing requirements for packaging made entirely or in part from recycled materials (e.g. rPET)

Packaging Claims

Regulations establishing requirements for allowing any packaging claim or environmental communication to be put on a finished product label.

Industry associations and NGOs standards for packaging materials and recycling

Industry agreements/standards produced by either industry associations or NGOs on how to define refinement of any packaging type that can affect packaging operators.

Government pre-approval requirements

Regulations establishing requirements for materials in case they need to be pre-approved before being used in packaging manufacturing.

Packaging related sustainable/environmentally friendly design

Regulations establishing requirements for packaging design pre-approval before packaging production itself.

Food Contact Regulations

Regulations establishing requirements for substances that can be used when in contact with food (e.g. list of the approved substances and/or their migration limits).

Single use plastic

Regulations establishing requirements for single-use plastic containers (i.e. plastic bags, or bottles, etc.) in a market. Requirements may include ban or several types of restrictions (e.g. minimum amount of recycled material, restriction on sizes and usage, etc.).

Import / Export Requirements

Requirements for foods import

Regulations establishing rules and procedures for import of food products.

Trade Agreements

Agreements between countries for simplification of circulation of food products.

Manufacturing Intermediates (B2B)

Regulations on requirements for production plants and trade or ingredients between companies (i.e. food products not intended for final consumers).

Product & Material Standards/Requirements

Fruits and vegetables

Any fruit (including nuts and seeds) or vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds, either fresh or processed.

Sweeteners, including honey

Includes all standardized sugars, non-standardized products, and natural sweeteners (e.g. honey).

Bakery wares

Includes categories for bread and ordinary bakery wares and for sweet, salty and savoury fine bakery wares.

Meat substitutes, plant and novel proteins

Products composed of proteins of various origins (e.g. vegetables or insects), alternatives to meat (including cultured meat), and preparations intended to imitate meat (including vegan products).

Prepared foods

These foods are not included in the other food categories and should be considered on a case-by-case basis. Prepared foods are mixtures of multiple components (e.g., meat, sauce, grain, cheese, vegetables); the components are included in other food categories. Prepared foods require minimal preparation by the consumer (e.g., heating, thawing, rehydrating).

Fats and oils, and fat emulsions

Includes all fat-based products that are derived from vegetable, animal or marine sources, or their mixtures.

Edible ices

This category includes water-based frozen desserts, confections and novelties, such as fruit sorbet, “Italian”-style ice, and flavoured ice, including sherbet and sorbet.

Beverages

Any non-alcoholic or alcoholic beverage, excluding dairy-based products.

Ready-to-eat savouries

Includes all types of savoury snack foods.

Confectionery

Includes all cocoa and chocolate products, other confectionery products that may or may not contain cocoa, chewing gum, and decorations and icings, or foods produced solely with any combination of foods conforming to these sub-categories

Dairy products and analogues

Includes all types of dairy products that are derived from the milk of any milking animal (e.g., cow, sheep, goat, buffalo). In this category, a “plain” product is one that is not flavoured, nor contains fruit, vegetables or other non-dairy ingredients, nor is mixed with other non-dairy ingredients, unless permitted by relevant standards. Analogues are products in which milk fat has been partially or wholly replaced by vegetable fats or oils.

Cereals and cereal products

All products derived from cereal grains, from roots and tubers, pulses, legumes and pith or soft core of palm tree

Eggs and egg products

Includes fresh in-shell eggs, products that may substitute for fresh eggs and other egg products.

Fish and fish products

Fish, seafood and related products, including mollusks, crustaceans, and echinoderms

Meat and meat products

This category includes all types of meat, poultry, and game products, in pieces and cuts or comminuted, fresh and processed.

Pet Food/Feed

Food for domesticated animals kept at home as companions (usually cats, dogs and alike).

Livestock feed

Feed for animals other than pets.

Nutritional uses and specific diets

Foods for special dietary use are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific disease and disorder. The composition of these foods must differ significantly from the composition of ordinary foods of comparable nature, if such foods exist.

Spices and other condiments

A broad category that includes substances added to food to enhance its aroma and taste, certain prepared foods, sauces and and sandwich spreads, excluding cocoa- and nut-based spreads of food categories.