Food Packaging Label Requirements in India: FSSAI Rules Explained

Food labelling in India is not optional. The Food Safety and Standards Authority of India (FSSAI) mandates specific information on food packaging, and non-compliance can result in penalties ranging from warnings and fines to product recalls and licence cancellation. Yet a surprising number of food businesses, from small restaurants to medium-sized packaged food brands, either do not understand these requirements fully or ignore them until an inspector arrives.

The regulations are governed primarily by the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, along with subsequent amendments and the Food Safety and Standards (Labelling and Display) Regulations, 2020. These rules apply to all packaged food products sold in India, whether manufactured domestically or imported.

This guide translates those regulatory texts into practical, actionable information for food business owners. What must appear on your packaging, where it must be placed, what format it must follow, and how to stay compliant without derailing your packaging design.

Who Needs to Comply?

The labelling regulations apply to all "pre-packaged" food sold in India. Pre-packaged means food that is placed into packaging before being offered for sale, regardless of whether the packaging is sealed or not. This includes:

• Packaged food products sold through retail stores, supermarkets, and online platforms
• Food items packaged by restaurants for delivery (including cloud kitchen orders on Swiggy and Zomato)
• Mithai, namkeen, and snack items packed in boxes or pouches for sale
• Bottled and packaged beverages
• Bakery items in sealed packaging

There are partial exemptions for food prepared and served on the premises (a restaurant serving dine-in meals does not need to label each plate) and for very small packages under certain conditions. But if your food leaves your premises in any form of packaging, you should assume the labelling rules apply.

Mandatory Label Information: The Complete List

Here is every piece of information that FSSAI requires on food packaging labels in India, along with the specific requirements for each:

1. Name of the Food Product

The product must be named clearly and accurately. The name should describe the true nature of the food and not mislead the consumer. If there is a standard of identity defined by FSSAI for the product (for example, "butter" or "paneer"), you must use the standardised name. Fancy or brand names can be used but must be accompanied by the common name of the food.

2. List of Ingredients

All ingredients must be listed in descending order of their weight or volume at the time of manufacture. This means the ingredient present in the largest quantity comes first. Added water must be declared. Compound ingredients (like a masala mix) must list their sub-ingredients. Specific allergens such as wheat, milk, eggs, peanuts, tree nuts, soy, fish, and crustaceans must be highlighted, typically by printing them in bold or capital letters within the ingredient list.

3. Nutritional Information

Nutritional labelling is mandatory for most pre-packaged food products. The nutritional information panel must display energy (kcal), protein (g), carbohydrate (g), total sugars (g), added sugars (g), total fat (g), saturated fat (g), trans fat (g), cholesterol (mg), and sodium (mg) per 100g or 100ml of the product and per serve. We cover nutritional information requirements in detail in our dedicated nutritional labelling guide.

4. Vegetarian/Non-Vegetarian Declaration

This is uniquely Indian and non-negotiable. Every food package must display a colour-coded symbol:

• Green circle inside a green square: Vegetarian product
• Brown/maroon triangle inside a brown/maroon square: Non-vegetarian product

The symbol must be prominently displayed on the front of the package. The minimum size is specified: the outer square should be at least 5mm x 5mm for small packages and proportionally larger for bigger packages. This symbol must contrast clearly with the background colour of the packaging.

5. Net Quantity

The net quantity of food in the package must be declared in metric units: grams (g) or kilograms (kg) for solids, millilitres (ml) or litres (l) for liquids. For semi-solid products like curries or gravies, weight in grams is standard. The net quantity declaration must be in a minimum font size that is proportional to the package size, as specified in the Legal Metrology (Packaged Commodities) Rules.

6. FSSAI License Number and Logo

Your 14-digit FSSAI license number must be printed on the package along with the FSSAI logo. The format is: "FSSAI Lic. No. XXXXXXXXXXXXXX" with the FSSAI logo adjacent. This is one of the most commonly checked items during food safety inspections and on delivery platforms. Swiggy and Zomato both require visible FSSAI numbers on delivery packaging.

7. Name and Address of Manufacturer/Packer

The full name and complete address of the manufacturer, packer, or importer must be on the label. For restaurants and cloud kitchens, this is your business name and address as registered with FSSAI. A phone number or email address, while not mandatory, is good practice and increasingly expected.

8. Date of Manufacture and Best Before/Use By Date

The date of manufacture or packing and the "best before" or "use by" date must be declared. The date format should be day/month/year or month/year. For perishable items like dairy, meat, and freshly prepared food, "use by" date is used (after which the food should not be consumed). For shelf-stable items, "best before" date indicates the period of optimal quality.

For restaurant delivery food, the practical approach is to include the date of preparation. While individual meal deliveries may not always carry a formal best-before date, having the preparation date on the packaging demonstrates food safety awareness and can protect you in case of complaints.

9. Lot/Batch Number

A lot identification or batch number must be present to enable traceability. This is critical for product recalls. The batch number can be coded (for example, a production date code) as long as the manufacturer can trace it back to a specific production batch.

10. MRP (Maximum Retail Price)

For packaged food sold through retail, the MRP inclusive of all taxes must be printed on the package. This is a requirement under the Legal Metrology Act. We cover MRP and barcode requirements in our dedicated barcode and MRP guide.

Label Placement and Design Rules

FSSAI does not just dictate what information must appear; it also specifies how and where:

Language: The label must be in English or Hindi. If the product is sold in a state that has declared a regional language for labelling purposes, that language may also be required. Many brands use a combination of English and Hindi to cover the broadest audience.

Legibility: All mandatory information must be in a font size of not less than 1mm (for the lowercase letter "x") for packages with a surface area up to 100 sq cm, and larger for bigger packages. The text must contrast clearly against the background. Avoid printing mandatory information in very light colours on white backgrounds or dark colours on dark backgrounds.

Prominence: The product name and veg/non-veg symbol must be on the principal display panel (the front of the package). Ingredient lists, nutritional information, and other mandatory details can be on the information panel (typically the back or side).

Non-removability: Labels must be applied in a way that they cannot be easily removed and replaced. For sticker labels on containers, use adhesive that does not peel off cleanly, making tamper evidence visible. For printed packaging, this is inherently satisfied.

Specific Rules for Different Food Categories

Beyond the general requirements, FSSAI has category-specific labelling rules for certain food types:

Edible oils: Must declare the type of oil, whether it is blended, and the proportion of each oil in a blend. Health claims on oil packaging are regulated.

Dairy products: Must specify whether the product is made from cow milk, buffalo milk, or a combination. Fat percentage must be declared.

Organic food: Can only carry the "organic" label if certified by an accredited certification body under the NPOP (National Programme for Organic Production) or PGS-India scheme. The certification logo and certificate number must be on the package.

Fortified food: Must carry the "+F" logo and declare the type and quantity of added micronutrients.

Genetically modified food: Products containing GM ingredients above 5% must declare this on the label.

Common Compliance Mistakes

Based on our experience working with food businesses across Rajasthan, here are the most frequent labelling errors we encounter:

Missing or incorrect veg/non-veg symbol. This is the most commonly cited violation during FSSAI inspections. The symbol is either absent, the wrong colour, too small, or placed in an inconspicuous location. Get this right as your first priority.

FSSAI number displayed incorrectly. The license number must be the actual 14-digit number, not the application number or acknowledgement number. If your FSSAI license is still being processed, you should display the application reference number with a note stating that the license is being processed.

Ingredient list not in descending order. Many small manufacturers list ingredients in random order. This is a technical violation that can be flagged during inspections or by alert consumers.

Allergen information missing. The 2020 regulations strengthened allergen declaration requirements. Many older packaging designs pre-date these rules and have not been updated.

Incorrect date format. Using the American date format (month/day/year) instead of the Indian standard (day/month/year) causes confusion and is technically non-compliant.

Claims without substantiation. Labelling claims like "100% natural," "no preservatives," "healthy," or "immunity boosting" are regulated. You cannot make these claims unless your product and its formulation meet the specific FSSAI criteria for that claim.

Practical Labelling Solutions for Small Food Businesses

For a restaurant, cloud kitchen, or small food brand, full-colour custom-printed packaging with all regulatory information can seem daunting. Here are practical approaches that balance compliance with budget reality:

Pre-printed sticker labels: Design a comprehensive sticker that includes all mandatory information (FSSAI number, veg/non-veg symbol, business name and address, allergen warnings). Order these in bulk and apply them to plain packaging. This is the most cost-effective compliance solution for businesses using standard containers, boxes, and cups.

Stamp-based systems: For date of manufacture, batch numbers, and other variable information, use date stamps. A set of date stamps costs Rs 500-1,500 and can be applied to each package during the packing process.

Integrated packaging design: If you are ordering custom-printed packaging, work with your supplier to include all mandatory information in the design from the start. This is cleaner, more professional, and eliminates the ongoing cost and labour of applying stickers. At Success Marketing, we advise customers on incorporating regulatory requirements into their packaging design.

Penalties for Non-Compliance

FSSAI penalties for labelling violations have become more stringent over the years:

• Misleading labels: Fine up to Rs 3 lakh under Section 53 of the FSS Act
• Substandard food (including labelling deficiencies): Fine up to Rs 5 lakh under Section 59
• Missing FSSAI license display: Fine under Section 63, plus potential license suspension
• Repeated violations: Can result in license cancellation and criminal prosecution

Beyond legal penalties, non-compliant labelling on delivery platforms can lead to restaurant listing suspension or removal, which has an immediate and severe revenue impact.

Staying Updated on Regulation Changes

FSSAI updates its labelling regulations periodically, and staying current is essential. Here is how:

• Monitor the FSSAI website (fssai.gov.in) for gazette notifications
• Join food industry associations that circulate regulatory updates
• Work with a packaging supplier that stays informed about regulatory changes and can advise you proactively
• Review your packaging labels annually against current regulations