GB 28050-2025 National food safety standard - General rules for nutrition labeling of prepackaged foods
1 Scope
This standard specifies the description and declaration of food nutrition information and properties on the nutrition labeling of prepackaged foods.
This standard is applicable to the nutrition labeling of prepackaged foods directly supplied to consumers. For prepackaged foods not directly supplied to consumers and food transportation/storage packaging, if nutrition labeling is provided, it shall comply with this standard.
2 Terms and definitions
2.1 nutrition labeling
description and declaration on the labels of prepackaged foods intended to inform the consumers of the nutritional information and properties of a food, including the nutrition information, nutrition claims, function claims of nutritional components, and other supplementary information
Nutrition labeling constitutes an integral part of prepackaged food labeling.
2.2 nutrition information
standardized table indicating the food's energy, names of nutritional components, their quantities, and percentages of Nutrient Reference Values (NRV)
2.3 energy
caloric value generated through human metabolism from food components such as proteins, fats, and carbohydrates
Energy shall be calculated by the sum of products obtained by multiplying the indicated values of energy-providing components with their respective energy conversion factors
Energy conversion factors (kJ/g) for energy-providing components: 17 for protein, 37 for fat, and 17 for carbohydrates.
When dietary fiber content is indicated, its energy shall be calculated using a conversion factor of 8 kJ/g.
2.4 nutrient
substances in foods with specific physiological functions that are essential for maintaining growth, development, physical activity, reproduction, and normal metabolism, including proteins, fats, carbohydrates, minerals, vitamins, etc.
2.5 nutritional component
nutrients and other food constituents beneficial to physiological functions
Except for the terms and definition below, refer to GB/Z 21922 for the terms and definitions of other nutritional components.
2.5.1 protein
organic compounds containing nitrogen in foods composed of amino acids as fundamental units
Protein content in foods may be determined either by multiplying nitrogen content with protein conversion factors or by summing individual amino acid contents.
2.5.2 fats and fatty acids
fats (also called triglycerides) consisting of fatty acids and glycerol
fatty acids serving as the general term for chain carboxylic acids in organic acids, divided into saturated fatty acids and unsaturated fatty acids
Saturated fatty acids contain all fatty acids without double bonds in the carbon chain.
Unsaturated fatty acids contain all fatty acids with double bonds in the carbon chain, only including the cis structure. Fatty acids with one double bond in the carbon chain are monounsaturated fatty acids, and those with two or more double bonds are polyunsaturated fatty acids.
Trans-fatty acids refer to all fatty acids that are produced during the processing of oils and fats and those that exist naturally, and contain one or more non-conjugated trans double bonds.
2.5.3 carbohydrates
general term for sugars, oligosaccharides and polysaccharides
The content of carbohydrates in every 100 g of or every 100 mL of food can be calculated by subtraction.
Subtraction: Carbohydrates = 100 - Moisture - Ash - Protein - Fat; when the content of dietary fiber is labeled, its content shall also be subtracted. When the contents of protein and fat reach the "0” threshold value, and the sources of carbohydrates are sugars and/or starches, the addition may also be used.
Addition: Carbohydrates = Sugars + Starch.
Foreword i
1 Scope
2 Terms and definitions
3 Basic requirements
4 Mandatory labeling information
5 Optional labeling information
6 Labeling and expression methods of energy and nutritional components
7 Prepackaged foods exempt from mandatory nutrition labeling
8 Others
Annex A Nutrient Reference Values (NRV) for nutrition labeling and their usage methods
Annex B Format specifications for nutrition labeling
Annex C Requirements, conditions and synonyms for content claims and comparison claims for energy and nutritional components
Annex D Standard terminology for function claims of nutritional components
Annex E (Informative) Recommended reference values of serving size of prepackaged foods
Standard
GB 28050-2025 National food safety standard - General rules for nutrition Labeling of prepackaged foods (English Version)
Standard No.
GB 28050-2025
Status
to be valid
Language
English
File Format
PDF
Word Count
10500 words
Price(USD)
315.0
Implemented on
2026-7-16
Delivery
via email in 1 business day
Detail of GB 28050-2025
Standard No.
GB 28050-2025
English Name
National food safety standard - General rules for nutrition Labeling of prepackaged foods
Chinese Name
食品安全国家标准 预包装食品营养标签通则
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
National Health Commission of the People's Republic of China, State Administration for Market Regulation
GB 28050-2025 National food safety standard - General rules for nutrition labeling of prepackaged foods
1 Scope
This standard specifies the description and declaration of food nutrition information and properties on the nutrition labeling of prepackaged foods.
This standard is applicable to the nutrition labeling of prepackaged foods directly supplied to consumers. For prepackaged foods not directly supplied to consumers and food transportation/storage packaging, if nutrition labeling is provided, it shall comply with this standard.
2 Terms and definitions
2.1 nutrition labeling
description and declaration on the labels of prepackaged foods intended to inform the consumers of the nutritional information and properties of a food, including the nutrition information, nutrition claims, function claims of nutritional components, and other supplementary information
Nutrition labeling constitutes an integral part of prepackaged food labeling.
2.2 nutrition information
standardized table indicating the food's energy, names of nutritional components, their quantities, and percentages of Nutrient Reference Values (NRV)
2.3 energy
caloric value generated through human metabolism from food components such as proteins, fats, and carbohydrates
Energy shall be calculated by the sum of products obtained by multiplying the indicated values of energy-providing components with their respective energy conversion factors
Energy conversion factors (kJ/g) for energy-providing components: 17 for protein, 37 for fat, and 17 for carbohydrates.
When dietary fiber content is indicated, its energy shall be calculated using a conversion factor of 8 kJ/g.
2.4 nutrient
substances in foods with specific physiological functions that are essential for maintaining growth, development, physical activity, reproduction, and normal metabolism, including proteins, fats, carbohydrates, minerals, vitamins, etc.
2.5 nutritional component
nutrients and other food constituents beneficial to physiological functions
Except for the terms and definition below, refer to GB/Z 21922 for the terms and definitions of other nutritional components.
2.5.1 protein
organic compounds containing nitrogen in foods composed of amino acids as fundamental units
Protein content in foods may be determined either by multiplying nitrogen content with protein conversion factors or by summing individual amino acid contents.
2.5.2 fats and fatty acids
fats (also called triglycerides) consisting of fatty acids and glycerol
fatty acids serving as the general term for chain carboxylic acids in organic acids, divided into saturated fatty acids and unsaturated fatty acids
Saturated fatty acids contain all fatty acids without double bonds in the carbon chain.
Unsaturated fatty acids contain all fatty acids with double bonds in the carbon chain, only including the cis structure. Fatty acids with one double bond in the carbon chain are monounsaturated fatty acids, and those with two or more double bonds are polyunsaturated fatty acids.
Trans-fatty acids refer to all fatty acids that are produced during the processing of oils and fats and those that exist naturally, and contain one or more non-conjugated trans double bonds.
2.5.3 carbohydrates
general term for sugars, oligosaccharides and polysaccharides
The content of carbohydrates in every 100 g of or every 100 mL of food can be calculated by subtraction.
Subtraction: Carbohydrates = 100 - Moisture - Ash - Protein - Fat; when the content of dietary fiber is labeled, its content shall also be subtracted. When the contents of protein and fat reach the "0” threshold value, and the sources of carbohydrates are sugars and/or starches, the addition may also be used.
Addition: Carbohydrates = Sugars + Starch.
Contents of GB 28050-2025
Foreword i
1 Scope
2 Terms and definitions
3 Basic requirements
4 Mandatory labeling information
5 Optional labeling information
6 Labeling and expression methods of energy and nutritional components
7 Prepackaged foods exempt from mandatory nutrition labeling
8 Others
Annex A Nutrient Reference Values (NRV) for nutrition labeling and their usage methods
Annex B Format specifications for nutrition labeling
Annex C Requirements, conditions and synonyms for content claims and comparison claims for energy and nutritional components
Annex D Standard terminology for function claims of nutritional components
Annex E (Informative) Recommended reference values of serving size of prepackaged foods
