Regulatory Class Definitions

A glossary of the regulatory areas, classes, and compliance definitions tracked within the system.

SGS Digicomply categorizes regulatory data into specific Areas and Classes to help you filter and monitor compliance effectively. Below you will find the definitions for each category used in our database.

 

1. General Food Law & Market Structure

Regulations governing the fundamental structure of the market and business operations.

Regulatory Class	Definition
Market Introduction	A snapshot of the target market, providing general information about its current status and regulatory environment.
Competent Authorities	A list of the governing bodies and authorities in the market, detailing their specific responsibilities regarding food safety and regulation.
General Food Safety Laws	The overarching legal framework regulating food products. This includes horizontal regulations, human consumption requirements, storage/transport rules, and processing standards.
Company Establishment & Control	Market-specific regulations regarding the registration of food operators (production, processing, distribution, sales) and the controls they must undergo.
Food Registration Requirements	Procedures and requirements for registering finished products to allow for free trade within the market.
E-Commerce Specific Regulations	Rules, guidelines, and licensing requirements specifically for companies operating in the e-commerce space.

 

2. Ingredients & Product Categories

Regulations specific to the composition of food products.

Regulatory Class	Definition
Dietary Supplements & Botanicals	Regulations for foods containing specific nutrients (vitamins, minerals), physiological substances (amino acids, fatty acids), or botanicals (plant, algae, fungi extracts).
Novel Foods & New Ingredients	Processes for introducing new ingredients or foods to the market that have not been used before (e.g., Novel Foods, GRAS process).
Substances NOT Permitted	Lists of substances explicitly banned from use in foodstuffs. This includes regulations for managing restricted chemical compounds (e.g., REACH in the EU).

 

3. Food Additives & Flavorings

Regulations governing substances added to food for technological purposes.

Regulatory Class	Definition
Permitted Food Additives	Definitions of food additives, including permitted/prohibited lists and maximum usage limits for specific product categories.
Permitted Flavorings	Requirements and rules for the use of flavorings in food, including permitted/prohibited lists.
Processing Aids	Definitions and conditions for the use of processing aids, including lists of permitted substances.
Use of Foods as Additives	Regulations governing the use of standard food items as additives (often expressed via positive or negative lists, e.g., the Japanese list).

 

4. Labeling Requirements

Rules regarding how products must be presented to the consumer.

Regulatory Class	Definition
Labeling of Finished Products	General requirements for consumer-facing labels, including weights, ingredients lists, allergen identification, and organic status.
Food Products Claims	Requirements related to specific claims made on packaging, primarily health claims (includes approval procedures).
Labeling for Food Service	Specific regulations for labeling food intended for vending machines or food service sectors.
Labeling of Samples	Labeling requirements for items not meant for sale, such as marketing samples, testing samples, or items crossing customs for evaluation.
Vegan & Vegetarian Foods	Requirements for markings and claims regarding vegan or vegetarian status, including relevant certification authorities.
Halal & Kosher	Mandatory or voluntary requirements regarding religious dietary laws. This includes certification authorities and labeling rules for Halal or Kosher compliance.

 

5. Contaminants, Pesticides & GMOs

Safety standards regarding residues, prohibited substances, and bio-engineering.

Regulatory Class	Definition
Pesticides	Regulations establishing Maximum Residue Limits (MRLs) for pesticides in food products.
Veterinary Drugs	Regulations establishing residue limits for veterinary drugs in food products.
Heavy Metals	Regulations establishing acceptable levels of heavy metals in food.
Microbiological Standards	Requirements for microbiological parameters, including acceptable limits for pathogenic microorganisms and mycotoxins.
Trans-Fatty Acids	Regulations limiting the presence of trans-fatty acids in food.
Unclassified Contaminants	Regulations for contaminants not covered in other categories (e.g., radioactive material, mineral oil hydrocarbons (MOH), polybrominated diphenyl ethers).
GMOs / Bio-Engineering	Rules regarding the approval, banning, or handling of Genetically Modified Organisms. Note: Labeling requirements for GMOs are listed under the "Labeling" section.

 

6. Packaging & Sustainability

Regulations concerning materials, waste, and environmental impact.

Regulatory Class	Definition
Food Contact Regulations	Requirements for substances allowed to come into contact with food (e.g., migration limits of approved substances).
Finished Products (Packaging)	Requirements for the final packaging format available to consumers (e.g., established formats, item counts).
Single-Use Plastic	Restrictions or bans on single-use plastic items (bags, bottles), including recycled content mandates or size restrictions.
Recycled Materials	Requirements for packaging made entirely or partially from recycled materials (e.g., rPET).
Sustainable Design	Regulations requiring pre-approval for packaging designs based on sustainability or environmental criteria.
Packaging Claims	Requirements for allowing environmental or packaging-related claims on the product label.
Industry Standards	Agreements or standards produced by NGOs or Industry Associations regarding packaging refinement and recycling.

 

7. Import & Export Requirements

Regulations governing the movement of goods across borders and B2B manufacturing.

Regulatory Class	Definition
Food Import Requirements	Regulations establishing specific rules, documentation, and procedures required for importing food products into the market.
Trade Agreements	Bilateral or multilateral agreements between countries designed to simplify the circulation and trade of food products.
Manufacturing Intermediates (B2B)	Regulations governing production plants and the trade of ingredients between companies (B2B). This covers food products not yet intended for final consumers.

 

8. Product & Material Standards

Specific standards for defined food categories, including composition and identity requirements.

Regulatory Class	Definition
Fruits and Vegetables	Covers fresh or processed fruits (including nuts and seeds) and vegetables (including mushrooms, fungi, roots, tubers, pulses, legumes, aloe vera, and seaweeds).
Sweeteners (inc. Honey)	Includes all standardized sugars, non-standardized sweetening products, and natural sweeteners (e.g., honey).
Bakery Wares	Includes categories for ordinary bread and bakery wares, as well as sweet, salty, and savory fine bakery wares.
Cereals & Cereal Products	All products derived from cereal grains, roots, tubers, pulses, legumes, and the pith/soft core of the palm tree.
Meat & Meat Products	All types of meat, poultry, and game products, whether in pieces, cuts, or comminuted (ground/minced), fresh or processed.
Fish & Fish Products	Fish, seafood, and related products, including mollusks, crustaceans, and echinoderms.
Dairy Products & Analogues	Products derived from the milk of milking animals (cow, sheep, goat, buffalo). Also includes 'Analogues': products where milk fat has been partially or wholly replaced by vegetable fats/oils.
Eggs & Egg Products	Includes fresh in-shell eggs, products that substitute for fresh eggs, and other processed egg products.
Meat Substitutes & Novel Proteins	Products composed of proteins from various origins (e.g., vegetables, insects), alternatives to meat (including cultured meat), and vegan preparations intended to imitate meat.
Fats, Oils & Emulsions	Includes all fat-based products derived from vegetable, animal, or marine sources, or mixtures thereof.
Confectionery	Cocoa and chocolate products, chewing gum, decorations, icings, and other confectionery products (with or without cocoa).
Edible Ices	Water-based frozen desserts, confections, and novelties (e.g., fruit sorbet, "Italian"-style ice, flavored ice, sherbet).
Beverages	Any non-alcoholic or alcoholic beverage, excluding dairy-based products.
Ready-to-Eat Savouries	A broad category covering all types of savoury snack foods.
Spices & Condiments	Substances added to enhance aroma and taste, including prepared foods, sauces, and sandwich spreads (excluding cocoa/nut-based spreads).
Prepared Foods	Mixtures of multiple components (e.g., meat, sauce, grain, vegetables) that require minimal preparation by the consumer (e.g., heating, thawing, rehydrating).
Nutritional Uses & Specific Diets	Foods specially processed or formulated to satisfy specific medical or physiological conditions (e.g., specific diseases or disorders). Their composition differs significantly from ordinary foods.
Pet Food/Feed	Food intended for domesticated animals kept as companions (usually cats, dogs, and alike).
Livestock Feed	Feed intended for animals other than pets (e.g., farm animals).