THA 1998 Notification of the Ministry of Public Health

(Unofficial) Notification of the Ministry of Public Health (No. 182) B.E. 2541 (1998) Re: Nutrition Labelling ------It deems appropriate to have nutrition labeling for information and useful nutrition facts to people and consumers protection in food and nutrition. By the virtue of provisions of Section 5 and 6 (10) of the Food Act B.E. 2522 (1979), the Minister of Public Health hereby issues a notification as follows: Clause 1. The following categories of foods are required to have nutrition labelling. 1.1 Foods which have nutrition claim. 1.2 Foods which utilizing food value in sale promotion. 1.3 Foods which define consumer groups in sale promotion. 1.4 Other foods to be notified by Food and Drug Administration, which are approved by the Food Committees. Clause 2. In this notification, “Foods which have nutrition claims” means foods which indicate nutrients information in nutrition labelling relate to type or quantity of nutrients, nutrients content by comparative claim, or nutrients function but not to include foods which have nutrition claims as follow to particular notification of Ministry of Public Health. “Foods which utilizing food value in sale promotion” means foods which bring their information and usefulness or function, ingredients or nutrients of product to health for use in sale promotion. “Food which define consumer groups in sale promotion” means foods which are aimed for specific consumer groups such as: students, executives, elderly groups, etc. but not to include foods which are defined for consumer groups as follow to particular notification of Ministry of Public Health. “Nutrients” means recommended nutrients in Appendix No. 3 attached to this notification and also mean to include energies derived from the nutrients. Clause 3. Nutrition labelling as stipulated in Clause No. 1 shall follow to notification of Ministry of Public Health, Re: Labels, and must display nutrition labeling according to this notification. Clause 4. Nutrition labelling must be expressed in Thai language, but foreign language may be included and must conform to criteria and conditions in Appendices attached to this notification as follows: 4.1 Appendix No.1: Format and conditions to display nutrition labelling. 4.2 Appendix No.2: Method to prescribe quantity per one serving unit to quantity per consumption unit per container. 4.3 Appendix No.3: Thai recommended daily intakes for ages of 6 years and up. 4.4 Appendix No.4: Criteria for Nutrition Claims on Nutrition labeling Clause 5. This notification shall not to enforce to the followings: 5.1 Modified milk for infant and modified follow-up milk for infant and young children, infant food and follow-up food for infant and young children, supplementary food for infant and young children and other foods which are prescribed by the notification of the Ministry of Public Health concerning the nutrients displayed on labelling only. 5.2 Foods which are not for sale directly to consumers or foods which are not produced or imported for sale in the country. 5.3 Foods which are partially packed from bulk batch intended to sale in whole. Clause 6. This notification: 6.1 Shall come into force after 180 days as from the date of its publication in the Government Gazette henceforth. 6.2 Food producers, food importers which hold food registration licenses, food labelling approvals, food which has been informed of detail, or food required nutrition labelling, which conform to this notification of the Ministry of Public Health, shall apply for changes or labelling approvals to follow to this notification, as the case may be, within 180 days as from the enforcement date of this notification. After application for such changes or approvals, the existing labels are allowed to use until the new changes or approvals are granted or until further notice from authority not allow to use the existing labels. The approvals of new labels usage as stipulated in Clause 6.1, should there be any remaining labels, which are reproduced before the enforcement date of this notification and not follow to this notification, are allowed to be used until last but not exceeding to one year as from the enforcement date of this notification. Notified on 20th March 1998. Signed Rakkiet Sukthana (Mr. Rakkiet Sukthana) Minister of Public Health (Published in the Government Gazette Vol. 115, Part 47 (Ngor), dated 11th June 1998.) Note: This English version of the notification is translated to meet the need of the non-Thai speaking people. In case of any discrepancy between the Thai original and the English translation, the former will take priority. Appendix No. 1 Attached to the Notification of the Ministry of Public Health (No. 182) B.E. 2541 (1998) Format and Conditions for Nutrition Data Display Box 1. Formats of Nutrition Data Display Box shall be displayed in only one format of the followings, for other formats beside the stipulated ones shall be approved by the Food and Drug Administration. 1.1 Full-Form of Nutrition Data Display Box Format (1) Standard Full-Form of Nutrition Data Display Box Format

Nutrition Facts Part 1 Serving size : ………………. (………………) Servings per ………. : ………. Part 2 Nutrition Value per serving size Section 1 Total Energy …………. kilocalories (Energy from Fat ………...kilocalories) % of Recommended Daily Intake* Total Fat ……. g. …….% Saturated Fat ……. g. …….% Cholesterol ……. mg. …….% Section 2 Protein ……. g. Total Carbohydrate ……. g. …….% Dietary Fiber ……. g. …….% Sugar ……. g. Sodium ……. mg. …….% % of Recommended Daily Intake* Vitamin A …….% Vitamin B1 …….% Vitamin B2 …….% Calcium …….% Section 3 Iron …….% *Percentage of nutrients for Thai recommended daily intakes for ages of 6 years and up, (Thai RDI), are based on the energy demand of 2,000 kilocalories/day. The energy demand for individual may be different. The person whose energy demand of 2,000 kilocalories / day, shall receive nutrients as follows: Total Fat Less than 65 g. Saturated Fat Less than 20 g. Cholesterol Less than 300 mg. Part 3 Total Carbohydrate 300 g. Dietary Fiber 25 g. Sodium Less than 2,400 mg. Energy (kilocalories) per gram : Fat = 9 ; Protein = 4 ; Carbohydrate = 4 Remark 1. Completely fill in the blank “…………..” according to the data box. 2. In case of foods which are not prescribed quantity of reference serving size, or consumption behavior not similar to the prescribed quantity of serving size of foods, shall be exempted from displaying of the quantity of serving size and servings per package and the expression “Nutrition value per 100 g.”, or “Nutrition value per 100 ml.”, shall be used instead of “Nutrition value per serving.” (2) Horizontal Full – Form of Nutrition Data Display Box Format, for label which have vertical area limited and have area of 250 sq. cm. and up.

Nutrition Facts Nutrition Value per serving size % of Recommended Daily Intake**Percentage of nutrients for Thai recommended Serving size : ………………. (………………) Total Fat ……. g. …….% daily intakes for ages of 6 years and up (Thai RDI) Servings per ………. : ………. Saturated Fat ……. g. …….% are based on the energy demand of 2,000 Cholesterol ……. mg. …….% kilocalories / day. Total Energy …………. kilocalories Protein …….. g. The energy demand for individual may be different. (Energy from Fat ………...kilocalories) Total Carbohydrate ……. g. …….% The person whose energy demand of 2,000 Dietary Fiber ……. g. …….% kilocalories per day, shall received nutrients as follows: Sugar ……. g. Total Fat Less than 65 g. Sodium ……. mg. …….% Saturated Fat Less than 20 g. Cholesterol Less than 300 mg. Percentage of Recommended Daily Intake* Total Carbohydrate 300 g. Dietary Fiber 25 g. Vitamin A …….% Vitamin B1 …….% Vitamin B2 …….% Sodium Less than 2,400 mg. Calcium …….% Iron …….% Energy (kilocalories) per gram : Fat = 9 ; Remark 1. Fill in the blank “…………..” in complete according to the form of data frame. Protein = 4 ; Carbohydrate = 4

Remark 1. Completely fill in the blank “…………….” according to data box. 2. In case of foods which are not prescribed quantity of reference serving size, or consumption behavior not similar to the prescribed quantity of reference serving size of foods, shall be exempted from displaying of the quantity of serving size and servings per package and the expression “Nutrition value per 100 g.”, or “Nutrition value per 100 ml.”, shall be used instead of “Nutrition value per serving.” (3) Horizontal Full – Form of Nutrition Data Display Box Format, for label which have vertical area limited and have area less than 250 sq. cm.

Nutrition Facts Nutrition Value per serving size % of Recommended Daily Intake* Serving size : ………………. (………………) Servings per ………. : ………. Total Fat ……. g. …….% Total Energy …………. kilocalories Saturated Fat ……. g. …….% (Energy from Fat ………...kilocalories) Cholesterol ……. mg. …….% Protein …….. g. Total Carbohydrate ……. g. …….% Dietary Fiber ……. g. …….% Sugar ……. g. Sodium ……. mg. …….% *Percentage of nutrients for Thai recommended daily intakes for ages of 6 years and up. (Thai RDI), Percentage of Recommended Daily Intake* are based on the energy demand of 2,000 Vitamin A …….% Vitamin B1 …….% Vitamin B2 …….% kilocalories / day. Calcium …….% Iron …….%

Remark 1. Completely fill in the blank “…………….” according to data box. 2. In case of foods which are not prescribed quantity of reference serving size, or consumption behavior not similar to the prescribed quantity of reference serving size of foods, shall be exempted from displaying of the quantity of serving size and servings per package and the expression “Nutrition value per 100 g.”, or “Nutrition value per 100 ml.”, shall be used instead of “Nutrition value per serving.” (4) Continuous Full – Form of Nutrition Data Display Box Format, for label which have area less than 80 sq. cm.

Nutrition Facts Serving size : ……..…… (………..) ; Servings per ……. : …… Nutrition Value per serving size : Total Energy……. kilocalories; Energy form Fat …….kilocalories; Total Fat ……. g. (…….%)*; Saturated Fat ……. g. (…….%)*; Cholesterol ……. mg. (…….%)*; Protein …....g.; Total Carbohydrate ……. g. (…….%)*; Dietary Fiber ……. g. (…….%)*; Sugar ……. g.; Sodium ……. mg. (…….%)*; Vitamin A (…….%)*; Vitamin B1 (…….%)*; Vitamin B2 (…….%)*; Calcium (…….%)*; Iron (…….%)* *Percentage of nutrients for Thai recommended daily intakes for ages of 6 years and up (Thai RDI), are based on the energy demand of 2,000 kilocalories / day.

Nutrition Facts Serving size : ……..…… (………..) Servings per …..……. : …………

Nutrition Value per serving size Total Energy ……. kilocalories

% of Recommended Daily Intake* Total Fat ……. g. …….% Protein ….... g. Total Carbohydrate ……. g. …….% Sugar ……. g. Sodium ……. mg. …….%

*Percentage of nutrients for Thai recommended daily intakes for ages of 6 years or up (Thai RDI), are based on the energy demand of 2,000 kilocalories / day.

Nutrition Facts Nutrition Value per serving size % of Recommended Daily Intake* Serving size : ………………. (………………) Total Fat ……. g. …….% Servings per ………. : ………. Protein …….g. Total Carbohydrate ……. g. …….% Total Energy …………. kilocalories Sugar ……. g. *Percentage of nutrients for Thai recommended Sodium …….mg. …….% daily intakes for ages of 6 years and up. (Thai RDI), are based on the energy demand of 2,000 kilocalories per day.

Nutrition Facts Serving size : ……..…… (………..); Servings per ……. : …… Nutrition Value per serving size : Total Energy ……. kilocalories; Total Fat ……. g. (…….%)*; Protein ….... g.; Total Carbohydrate ……. g. (…….%)*; Sugar ……. g.; Sodium ……. mg. (…….%)* *Percentage of nutrients for Thai recommended daily intakes for ages of 6 years and up (Thai RDI), are based on the energy demand of 2,000 kilocalories / day.

Remark 1. Completely fill in the blank “…………..” according to the data box. 2. In case of foods which are not prescribed quantity of reference serving size, or consumption behavior not similar to the prescribed quantity of reference serving size of foods, shall be exempted from displaying of the quantity of serving size and servings per package and the expression “Nutrition value per 100 g.”, or “Nutrition value per 100 ml.”, shall be used instead of “Nutrition value per serving.” 1.3 Dual Nutrition Data Display Box Format The display of dual nutrition data box format is used when a product is mixed with other ingredients and/or processed to follow the instruction as displayed on the label. In this case, the nutrition data of the product at the time of distribution and after the food has been prepared according to the direction on the label must be shown. Nutrition Facts Serving size : ………………. (………………) Servings per ………. : ………. Nutrition Value per serving size Product Product after preparation Total Energy …………. kilocalories ………. ………. (Energy from Fat ………...kilocalories) ………. ………. Nutrition Value of products % of Recommended Daily Intake* Total Fat ……. g. ……….% ……….% Saturated Fat ……. g. ……….% ……….% Cholesterol ……. mg. ……….% ……….% Protein ……. g. Total Carbohydrate ……. g. ……….% ……….% Dietary Fiber ……. g. ……….% ……….% Sugar ……. g. Sodium ……. mg. ……….% ……….% Vitamin A ……….% ……….% Vitamin B1 ……….% ……….% Vitamin B2 ……….% ……….% Calcium ……….% ……….% Iron ……….% ……….% *Percentage of nutrients for Thai recommended daily intakes for ages of 6 years and up(Thai RDI), are based on the energy demand of 2,000 kilocalories / day. The energy demand for individual may be different. The person whose energy demand of 2,000 kilocalories per day, shall receive nutrients as follows: Total Fat Less than 65 g. Saturated Fat Less than 20 g. Cholesterol Less than 300 mg. Total Carbohydrate 300 g. Dietary Fiber 25 g. Sodium Less than 2,400 mg. Energy (kilocalories) per gram : Fat = 9 ; Protein = 4 ; Carbohydrate = 4 Remark 1. Completely fill in the blank “…………..” according to the data box. 2. In case of foods which are not prescribed quantity of reference serving size, or consumption behavior not similar to the prescribed quantity of reference serving size of foods, shall be exempted from displaying of the quantity of serving size and servings per package and the expression “Nutrition value per 100 g.”, or “Nutrition value per 100 ml.”, shall be used instead of “Nutrition value per serving.” 3. The words “Product” and “Product after Preparation” shall truly identify the name of food such as “Mixed Cake Powder” and “Cake” respectively.

2. Conditions for Displaying of Nutrition Data Box 2.1 Must display the data follow to the form prescribed. The color of data box backgrounds shall be of the same color and the color of the expressions in the box must be contrast to that of the backgrounds and shall enhance the expressions to be clearly read. The alphabets must be of the same color and the size must be proportional to the area of the box. 2.2 The data of each energy value or nutrient of all items must be shown according to that prescribed for each format of data box, even though the energy or those nutrients may be of very little quantity and insignificant to an extent that they can be regarded as zero, according to the criteria and conditions for displaying of nutrition data box in No. 2.5. 2.3 In displaying of the data of other nutrients beside those are prescribed and those nutrients are in the Appendix No.3 attached to this Notification of the Ministry of Public Health, the stipulated nutrients must be displayed in Part 2, Section 1 to Section 3 of the nutrition data box, and must be listed in the following order. As for the nutrients that are not prescribed in Appendix No. 3, their types and quantities must be shown outside the nutrition data box only.

Part 2 Section 1 Total Energy* Energy from Fat* Energy form Saturated Fat Section 2 Total Fat* Saturated Fat* Single position unsaturated Fat Multi positions unsaturated Fat Cholesterol* Protein* Total Carbohydrate* Dietary Fiber* Soluble Dietary Fiber Insoluble Dietary Fiber Sugar* Alcoholic Sugar Other part of Carbohydrate Sodium* Potassium Section 3 Vitamin A* Vitamin B1* Vitamin B2* Calcium* Iron* Vitamins and other minerals in nutrients as prescribed for Thai recommended daily intakes for ages of 6 years and up (Thai RDI) shall be displayed in percentage of Thai RDI and the quantities are arranged in descending order. Remark *The nutrition facts which are prescribed to be displayed in full-form of nutrition data display box format. 2.4 For nutrients added in food products or any claim of nutrients on food label, such nutrients are not required to be displayed on the nutrition data display box, shall be displayed to follow to the conditions of displaying of nutrition data display box as prescribed in No. 2.3, as well. 2.5 The Criteria of rounding of decimals in nutrition data display box on nutrition labelling Energy and Unit Analysis Display of Quantity of Nutrient* Calculated Display as Percentage of Very small quantity Nutrients Results results as Recommended Daily Nutrition that is insignificant percentage of Intake** to be regarded as Recommended zero Daily Intake** Energy, kilocalories < 5 Display as 0 value < 5 kilocalories Energy from Fat < 50 Display in 5/step; up and down > 50 Display in 10/step; up and down Total Fat, gram < 0.5 Display as 0 value < 0.5 gram. Saturated Fat < 5 Display in 0.5/step; up and down > 5 Display in 1/step; up and down

Cholesterol milligram. < 2 Display as 0 value < 2 milligrams. 2-5 Display value “less than 5” All levels of Rounding to the nearest full > 5 Display in 5/step; up and down obtained integer. results . Protein, gram < 0.5 Display as 0 value < 1 gram. Total Carbohydrate, < 1 Display value “less than 1” (only for sugar < Dietary Fiber, Sugar > 1 Display in 1/step; up and down 0.5 gram.) Sodium milligram < 5 Display as 0 value < 5 milligrams. 5-140 Display in 5/step; up and down > 140 Display in 10/step; up and down

Vitamins, Minerals (Not to be displayed) < 2 Display as 0 value or “less than 2” < 2% of (Except Sodium) < 10 Display in 2/step; up and down recommended > 10-50 Display in 5/step; up and down daily intake > 50 Display in 10/step; up and down Remark * Display per serving size on labels, if there isn’t any prescribed quantity of reference serving size of food or any consumption behavior not similar to the prescribed quantity of reference serving size, shall be displayed per 100 g. or 100 ml. ** Recommended Daily Intakes mean nutrients which are recommended daily intakes for Thai ages of 6 years and up (Thai Recommended Daily Intakes – Thai RDI)

“>” means “more than” “<” means “less than” “<” means “less than or equal” “>” means “more than or equal”

Reference 1. Codex Alimentarius. 1993. Codex Guidelines in Nutrition Labeling CAC/GL2-1985 (Rev. 1-1993) 2. U.S. Food and Drug Administration. 1995. Code of Federal Regulations 21 CFR part 101 : Food Labeling. -Appendix No. 2 Attach to the Notification of the Ministry of Public Health (No. 182) B.E. 2541 (1998)

Procedures to prescribe the quantity of serving size and servings per container of food. 1. Serving size means quantity of food in which normally Thai people can consume all in one time. Quantity of serving size, as displayed in nutrition label, is the food quantity in which producer recommends the consumer to consume such product in each time or “each consumption”. The quantity of serving size is prescribed from “Reference Serving Size” which is the quantity of food by weight or volume for each consumption gathered from the survey of consumer’ s consumption behavior and the data from the manufacturers as the criteria. However, the quantity of serving size may not be equal to the reference serving size, but shall be the value close to prescribed criteria. 2. 2. Servings per container mean number of times for food consumption in one container. 3. Table of quantity of reference serving size of various food products for the benefit to display “Serving Size” in nutrition labelling. The prescription of quantity of reference serving size of various food product are grouped into 7 groups, by the product characteristics or product consumption behavior, as follows: 3.1 Dairy products group. 3.2 Beverages group. 3.3 Snack food and desserts group. 3.4 Semi – processed foods group. 3.5 Bakery products group. 3.6 Cereals and grain products group. 3.7 Miscellaneous group. 3.1 Dairy products group

No. Food Items Reference Serving Size 1. Milk and ready-to-drink milk products 200 ml. 2. Unsweetened condensed milk (Condensed, 15 ml. evaporated, undiluted) 3. Sweetened condensed milk (Sweetened, condensed) 20 g. 4. Yoghurt, semi-solid type 150 g. 5. Yoghurt, ready-to-drink type 150 ml. 6. Frozen yoghurt 80 g. 7. Cream and Imitated cream (liquid) 15 ml. 8. Cream and Imitated cream (powder) 3 g. 9. Sour cream 30 g. 10. Half cream (Half and half) 30 ml. 11. Cream cheese and spread cheese 30 g. 12. Cottage cheese 110 g. 13. Ricotta cheese and dry cottage cheese 55 g. 14. Pamisan Romano Cheese 5 g. 15. Other cheese 30 g.

3.2 Beverages group (ready to drink)

No. Food Items Reference Serving Size 1. Fruit juice 2. Beverage from plant, vegetable and cereal, including soy bean milk 200 ml. 3. Beverages with or without carbonated (including drinking water and mineral water) 4. Tea, coffee and other beverages 3.3 Snack food and desserts group

No. Food Items Reference Serving Size 1. Thai cracker, pop corn, fried potato, crispy snack, 30 g. dried sugar coated slice banana, other extruded snacks 2. Beans and nuts (such as bean baked with salt , 30 g. cashew nuts baked with salt) 3. Chocolate and coco snacks 40 g. 4. Custard, pudding 140 g. 5. Thai desserts such as Sung-Ka-Ya (Steamed custard), 80 g. jelly, Foi Thong (Golden silk threads), Thong Yip (Golden flowers), Thong Yod (Golden drops) 6. Processed gelatin and jelly desserts 20 g. 7. Milk ice cream, modified ice cream, mixed ice cream, 80 g. including coated parts and cone 8. Edible ice, frozen fruit juice 80 g. 9. Sundae ice cream 80 g. 10. Candy, Toffee, Lollipop, marshmallow 6 g. 11. Chewing gum 3 g. 12. Snack mainly made from grains, beans, nuts and 40 g. sugar (grain-based bars) both of with and without coating or stuffing such as Granola bars, rice cereal bars, Kraya – Sart, Tua - Tat, Khao Pong, Khao Taen, Nang Led.

3.4 Semi-processed food group No. Food Items Reference Serving Size 1. Wheat noodle, rice vermicelli, mung bean vermicelli, 50 g. rice noodle, a sheet of rice noodle (Guay-Jub) 2. Boiled rice, porridge rice (Joke) 50 g. 3.5 Bakery products group

No. Food Items Reference Serving Size 1. Bread 50 g. 2. Browny 30 g. 3. Cookies 30 g. 4. Cake - Heavy type such as Cheese cake, fruit cake 80 g. containing mixed fruits and nuts of 35% and up - Cup cake, eclair, cream puff, chiffon, spun cake 55 g. with or without icing or stuffing 5. Coffee cake, donut and muffin 55 g. 6. Crisp biscuit, cracker, wafer, biscuit 30 g. 7. Cracker – ice cream cone 15 g. 8. Pancake 110 g. 9. Waffle 85 g. 10. Pie, pastry both of with and without stuffing 55 g.

3.6 Cereals and grain products group

No. Food Items Reference Serving Size 1. Breakfast cereal (Ready-to-eat) - weight of less than 20 g. per 1 cup 15 g. - weight of between 20 g. and less than 43 g. per 30 g. cup - weight of 43 g. and up per 1 cup 55 g. 2. Bran or wheat germ 15 g. 3. Wheat flour, rice flour, sticky rice flour, Thao yai mom 30 g. flour and cornmeal 4. Corn flour, cassava flour, potato flour 10 g. 5. Pasta (Macaroni, spaghetti and others) 55 g. (Raw) 140 g. (Boiled) 25 g. (Fried) 6. Rice, barley 50 g. (Raw) 130 g. (Cooked)

3.7 Miscellaneous group

No. Food Items Reference Serving Size 1. Food in cans, sealed glass bottles, aluminum foil, retort pouch - Meat, fish and shellfish in water, oil, brine 55 g. (excluding liquid) - Meat, fish and shellfish in sauce such as sardine in 85 g. tomato sauce - Meat, fish and shellfish – fried and dry packed such 25 g. as fried white scale fish - Meat, fish and shellfish – fried and packed in liquid 85 g. such as clam cooked with chilly, 3-taste fresh water catfish - Anchovy fish 15 g. - Vegetable (excluding liquid) such as yard-long 130 g. bean in brine, baby corn in brine. - Vegetables or beans in sauce 130 g. - Fruit (including liquid) 140 g. - Ready-to-eat soup and other curries 200 g. - Extracted soup 40 ml. - Ready-to-eat coconut milk 80 ml. 2. Bacon 15 g. 3. Sausage with moisture content : Protein less than 2:1 40 g. such as Chinese sausage, peperoni, including flavoured dried meat, flavoured dried pork 4. Other sausages and northern Thai sausage (Moo Yor) 55 g. 5. Dried meat such as crushed dried pork, dried beaten 20 g. meat 6. Pickled meat, smoked meat 55 g. 7. Preserved or pickled vegetable (excluding liquid) 20 g. 8. Preserved or pickled fruit (excluding liquid) 30 g. 9. Dried or preserved fruit 30 g. 10. Butter, margarine, oil and edible fat 1 Tablespoon. 11. Mayonnaise, sandwich spread, creamed custard 15 g. bread spread, peanut butter, chili paste 12. assorted kinds of salad dressings 30 g. 13. Dipping sauces such as mustard sauce 1 Tablespoon. 14. Sauces for special food (entrée sauce) - Spaghetti sauce 125 g. - Pizza sauce 30 g. - Sukiyaki sauce 30 g. - Chicken sauce, Satae sauce, sauce for crispy rice, 50 g. sweetened thick fish sauce 15. Condiments - Vinegar, fish sauce, brine for cooking 1 Tablespoon - Tomato ketchup, soy bean sauce, chili sauce, 1 Tablespoon papaya sauce, coloured flour sauce, sweet soy bean sauce, Tao chiew (fermented soybean) - Sour sauce 1 Teaspoon - Hot chili paste such as Ta Daeng chili paste, 1 Tablespoon Sawan chili paste 16. Honey, jam, jelly 1 Tablespoon 17. Syrup such as maple syrup, and dressing product for 30 ml. desserts 18. Sugar 4 g. 19. Salt (including salt substitute, seasoning salt) 1 g.

4. Procedures for prescribing the quantity of food per serving size and servings per container 4.1 Procedures for prescribing the quantity of food per serving size (1) Using measure unit such as cup, glass, tablespoon and teaspoon, suitable for each kind of food, and expressing by weight or volume in metric system in parenthesis such as “serving size : 1 bottle (250 ml.)”. Except for unusable measure unit such as cup, glass, tablespoon and teaspoon, then such unit as sheet, tray, bottle, piece, unit, ball, tube or others, shall be used, as the case may be, or fraction of unit shall be used such as bread in pieces as “serving size: 2 pieces (46 g.)”. However, if the quantity cannot be denoted as mentioned above or some food products are in difference sizes by nature such as whole fish, approximated weight of the products shall be displayed to the nearest quantity of reference serving size, for example: “Serving size: approximate 1/2 of whole fish (80 g. including sauce)” (2) For food in container that all food can be consumed in one consumption, shall be displayed to use in whole such as “Serving size : 1 box (200 g.)”. (3) For large food unit and must be divided for consumption in pieces (such as cake, pizza, cultured milk of 1,000 ml. size). The quantity of serving size shall be displayed in fraction of food by utilizing fraction of food by weight or volume to the nearest quantity of reference serving size. The allowed fraction for use are 1/2, 1/3, 1/4, 1/5, 1/6, and 1/8, such as cake “serving size : 1/8 piece (60 g.)” (4) Food which are divided into pieces but are totally packed in one container such as bread or candy either individual piece is separately wrapped or not, the quantity of serving size which is prescribed to be displayed on the label of large container shall be as follows: - If a piece of food weighs less than 50% of the quantity of reference serving size, then, the number of pieces in which their total weight of nearest to the reference serving size shall be displayed. - If a piece of food weighs more than 50% but less than 200% of the quantity of reference serving size but can be all consumed in one consumption, then, one piece of that food shall be regarded as serving size. - If a piece of food weighs equal to or more than 200% of the quantity of reference serving size but if can be all consumed in one consumption, then, one piece of that food shall be regarded as serving size, but if that piece cannot be consumed all in one consumption, then, the criteria as stipulated in 4.1(3) shall be used instead. (5) For homogeneous food such as flour, sugar the suitable measure unit use shall be able to measure to the nearest quantity of reference serving size, such as, reference serving size of sugar is 4 g., it shall be measured by teaspoon to the nearest weight to 4 g. of sugar. (6) For foods which are packed in water, brine, oil or other kinds of liquid which is not usually be consumed, the quantity of serving size shall be displayed in drained solid only.

4.2 Rounding of decimals of general measurement unit for prescribing the quantity of serving size Measure cup - to adjust the added part of 1/4 or 1/3 cup. If the added part is more than or equal to 2 tablespoon but less than1/4 cup, the added part shall be displayed in number of tablespoon such as “Serving size: 1 cup 3 tablespoons (255 g.)” Tablespoon - if the added part is more than or equal to 1 teaspoon but less than 1 tablespoon, the added part shall be displayed in number of teaspoon. - if the added part is in between 1 to 2 tablespoons, the added part shall be displayed as 1, 1 1/3, 1 1/2, 2/3, or 2 tablespoons. Teaspoon - If the added part is less than 1 teaspoon, each additional part shall be displayed in 1/4 teaspoon. Remark In case where measurement is in the middle value such as 2.5 tablespoon (the middle between 2 and 3 tablespoon) the value shall either be rounded up to 3 tablespoon or rounded down to 2 tablespoon. 1 cup = 14 tablespoons (for solid) or 16 tablespoons (for liquid) 1 tablespoon = 3 teaspoons

4.3 Procedures to prescribe the quantity of serving size in metric system (1) For liquid food the measure unit shall be in ml. (milliliter) or cm3. (cubic centimeter) for food with other characteristics, the weight shall be measured in gram of real weight, scoop and measure. (2) The rounding of integer of quantity of serving size in metric system - integer more than 5 - shall be displayed in full integer by rounding to nearest full integer such as less than or equal to 15.5 ml. shall rounded down to 15 ml. more than 15.5 ml. shall rounded up to 16 ml. - integer between 2 to - shall be rounded to 0.5/step such as 2.3 g. shall rounded up to 2.5 g. 5 or 2.1 g. shall rounded down to 2 g. - integer less than 2 - shall be rounded to 0.1/step (3) If the product can be consumed all in one consumption, the quantity of serving size in metric system is the net weight or net volume of product as displayed in the front label.

4.4 Procedures to prescribe servings per container. In general, the servings per container shall be calculated by dividing the weight of all edible part of food in that container by the quantity of serving size as prescribed in 4.1, 4.2 and 4.3 as the above stipulations. (1) Procedure of rounding integer of servings per container - In case where the integer is between 2 to 5, the servings per container shall be rounded in 0.5/step to the nearest integer such as 2, 2.5, 3,….. - In case where the figure is more than 5, the integer shall be rounded up to full integer such as 6, 7, 8 …., and if the integer is in the middle such as 7.5 shall be rounded down to 7 for the benefit of consumer. If the integer is rounded up or down, the word “approximate” shall be accompanied expressed such as rounded down of 3.6 to 3.5, the servings per container shall be “approximate 3.5” (2) If the weight of food including container is less than 50% of the quantity of reference serving size, the serving size shall be displayed as 1. (3) If the weight of food including container is more than 150% but less than 200% of quantity of reference serving size, the quantity of reference serving size is equal to 100 g. (or 100 ml.) or more, the producer shall either display servings per container as 1 or 2, such as semi-solid yoghurt, the quantity of reference serving size is prescribed to be 150 g., then, this product is filled 250 g. servings per container shall either be displayed as 1 or 2.

4.5 Format to display the quantity of serving size and servings per container. For any prescribed foods of the quantity of reference serving size in this Appendix as stipulated above, or are not directly prescribed of the quantity of reference serving size but are similar in consumption behavior to the prescribed foods in this Appendix, the quantity of serving size shall be displayed by general measurement unit and shall be accompanied in metric system as the following example: Serving size : 1 box (200 ml.) Servings per box : 1 For foods which are not conformed to the above criteria, shall be exempted from displaying of the quantity of serving size and servings per container and the expression “Nutrition value per 100 g.” or “Nutrition value per 100 ml.” shall be displayed instead of “Nutrition value per serving size”

5. Example for prescribing the quantity of serving size and servings per container. Example 1 Prawn cracker packed in sealed plastic bag, net weight of 75 g.

Explanation 1. Reference serving size is 30 g. - Appendix No. 2, No. 3.3, Item 1 2. Weighs the prawn cracker to the nearest to 30 g., then - This kind of food is not able to be count the number of pieces, in this case, is 64 pieces. measured by using cup, glass, tablespoon or teaspoon, then, the measurement unit in “pieces” is used instead (Appendix No. 2, No. 4.1(1) and 4.1(4)) 3. Therefore, serving size : 64 pieces (30 g.)

4. Determine the number of servings per container by - The integer is between 2 to 5, and dividing the net weight of 75 g. by the quantity of serving the integer shall be rounded to size of 30 g. 0.5/step (Appendix No. 2, No. 4.4 Hence, 75 / 30 = 2.5 (1)). Therefore, the servings per bag is 2.5 5. To display detail on label as follows: Serving size : 64 pieces (30 g.) Servings per bag : 2.5

Example 2 Soy bean sauce in glass bottle, net volume of 700 ml.

Explanation 1. Reference serving size is 1 tablespoon - Appendix No. 2, No. 3.7, Item 15 2. Measure soy bean sauce by 1 tablespoon equal to 15 ml. 3. Therefore, Serving size : 1 tablespoon (15 ml.) 4. determine the number of servings per container by - The integer, which is more than 5, dividing the net volume of 700 ml. by the quantity of shall be rounded to full integer and serving size of 15 ml. shall be accompanied by added Hence, 700 / 15 = 46.6 word “About” (Appendix No. 2, No. Therefore, the servings per bottle is 47. 4.4(1)) 5. To display detail on label as follows: Serving size : 1 tablespoon (15 ml.) Servings per bottle : About 47 Appendix No. 3 Attach to the Notification of the Ministry of Public Health No. 182 B.E. 2541 (1998)

Nutrients for Thai Recommended Daily Intakes for ages of 6 years or up (THAI RECOMMENDED DAILY INTAKES – THAI RDI)

“The important measures to improve and promote food consumption plan for better nutrition and good health of people, in which most Thais shall have their daily food intake of suitable nutrition value and adequate quantity for their health. The need in food and nutrition value for individual, groups, or communities level are widely varies and differ due to their environment and other factors, it is necessary for each country to establish guidelines or criteria to recommend on food consumption for their own people to consume suitable nutrition food value for real necessary consumption need.” Department of Health has established the criteria of Recommended Daily Dietary Allowances for Healthy Thais, or RDA since B.E. 2532 (1989), which are prescribed into 17 categories and classified to 8 major Thai groups by age and gender. Due to different food nutrients need by ages, each Thai group is also classified into sub group by ages. These prescriptions are extremely beneficial for products formula development for the needed nutrients for each group. However, nutrition labelling of general food products are prescribed to display food nutrition value, both by type and quantities of nutrients, including to display the proportion of quantities of food nutrients to the quantities of consumers demand per day. The consumers mean general people from children to adults. It is necessary to prescribe nutrients demand per day for general people as single mean reference values for use in calculation and comparison. The Food and Drug Administration has established the prescriptions of Thai Recommended Daily Intakes for Thais ages of 6 years and up (Thai Recommended Daily Intakes - Thai RDI) for the main purpose of setting reference values for calculation of displayed nutrition value on the nutrition labellings. However, reference values in Thai RDI are mean values for general Thais and shall be used for food formula development, and to be used as criteria for prescribing broad nutrition policy to general public such as addition of nutrients, or other suitable adapted uses with the consideration for healthy person not patients, infants, pregnant women, or other groups whose nutrients demand are differ from normal groups. Besides, consumption of prescribed foods shall be of 5 major essence food groups due to many other foods which are not classified and are individually known for their essence and necessity to normal human body function. The main purpose for establishing of Thai Recommended Daily Intakes for Thais ages of 6 years and up (Thai RDI) is to be used as criteria for displaying of nutrition value on food labels or the so-called “Nutrition Labeling”. By the use of basic values from Recommended Daily Dietary Allowances for Healthy Thais (Thai RDA) are to be used by choosing the highest values recommended for persons between 20 to 29 years of both genders, Daily Values (DV), Daily Reference Values (DRV), Reference Daily Intakes (RDI) (or formerly US RDA), which are prescribed by United States Food and Drug Administration, and Nutrient Reference Values (NRV), which are prescribed in Codex. The prescribed demand energy of major normal healthy Thai adults are based upon the demand energy of 2,000 kilocalories per day as basic or mean values in calculation for displaying of nutrition labellings only. The true demand energy for individual may be higher or lower than 2,000 kilocalories per day which is depending on others factors such as age, gender, and the difference of individual physical activity level.

No. Nutrient Thai RDI Unit 1. Total Fat 65* Gram (g.) 2. Saturated Fat 20* Gram (g.) 3. Cholesterol 300 Milligram (mg.) 4. Protein 50* Gram (g.) 5. Total Carbohydrate 300* Gram (g.) 6. Dietary Fiber 25 Gram (g.) 7. Vitamin A 800 Microgram RE (µg RE) 8. Vitamin B1 (Thiamin) 1.5 Milligram (mg.) 9. Vitamin B2 (Riboflavin) 1.7 Milligram (mg.) 10. Niacin 20 Milligram NE (mg. NE) 11. Vitamin B6 2 Milligram (mg.) 12. Folate 200 Microgram (µg) 13. Biotin 150 Microgram (µg) 14. Pantothenic Acid 6 Milligram (mg.) 15. Vitamin B12 2 Microgram (µg) 16. Vitamin C 60 Milligram (mg.) 17. Vitamin D 5 Microgram (µg) 18. Vitamin E 10 Milligram alpha-TE (mg. α-TE) 19 Vitamin K 80 Microgram (µg) 20. Calcium 800 Milligram (mg.) 21. Phosphorus 800 Milligram (mg.) 22. Iron 15 Milligram (mg.) 23. Iodine 150 Microgram (µg) 24. Magnesium 350 Milligram (mg.) 25. Zinc 15 Milligram (mg.) 26. Copper 2 Milligram (mg.) 27. Potassium 3,500 Milligram (mg.) 28. Sodium 2,400 Milligram (mg.) 29. Manganese 3.5 Milligram (mg.) 30. Selenium 70 Microgram (µg) 31. Fluoride 2 Milligram (mg.) 32. Molybdenum 160 Microgram (µg) 33. Chromium 130 Microgram (µg) 34. Chloride 3,400 Milligram (mg.) *Total fat, saturated fat, protein and carbohydrate are recommended daily intakes, calculated from comparing to derived energy from such nutrients in 30%, 10%, 10% and 60%, respectively of total energy from the demand energy of 2,000 kilocalories per day. (Fat 1 g. provides 9 kilocalories, Protein 1 g. provides 4 kilocalories, Carbohydrate 1 g. provides 4 kilocalories)

Remark 1. Sugar shall not be consumed more than 10% of total demand energy per day. 2. Explanation to the unit of Vitamin A, Niacin, Vitamin E and Vitamin D. 2.1 Vitamin A RE = Retinol equivalent 1 RE = 1µg retinol = 6 µg β-carotene = 3.33 IU 2.2 Niacin NE = Niacin equivalent 1 NE = 1 mg. niacin = 60 mg. tryptophan 2.3 Vitamin E α-TE = α-Tocopherol equivalent 1 α-TE = 1 mg. D-α-tocopherol = 1.5 IU 2.4 Unit of Vitamin E in microgram unit to be calculated as cholecalciferol 1 µg = 40 IU

Reference: 1. Department of Health. B.E. 2532 (1989). Recommended Daily Dietary Allowances and Consumption Guidelines for Healthy Thais. 2. Codex Alimentarius. 1993. Codex Guidelines on Nutrition Labelling CAC/GL 2- 1985 (Rev. 1-1993). 3. U.S. Food and Drug Administration. 1995. Code of Federal Regulations 21 CFR part 101: Food Labelling. Appendix No. 4 Attached to the Notification of the Ministry of Public Health No. 182 B.E. 2541 (1998)

Criteria for Nutrition Claims on Nutrition Labelling

1. Nutrition claim means the displaying of expressions or any information related to food nutrition such as indicated quantity of energy, protein, fat, carbohydrate, including vitamins or minerals. Nutrition claim can be classified into 3 categories; Nutrient content claim, Comparative claim, and Nutrient function claim. 1.1 Nutrient content claim is the claim of nutrient or energy level in that food such as “source of calcium”, “high in fiber and low in fat”, etc. However, the claims of “Free” or “Low” shall not be allowed to use, if that food or natural content of that food conforms to conditions without being passed through any special production process, special adjustment process or formula improvement for nutrient content being reduced to the claimed conditions. Due to consumers may be mislead to believe that such producer is the only possessor of the claimed food specification, such as drinking water is not allowed to display “Free of energy”, or “Low fat” since every drinking water producer possess that specification. On the contrary, for food that is produced by formula improvement or different from general raw materials usage so that the nutrient content conform to the claimed conditions, the producer of such food shall be able to display nutrient content claim of “Free from”, or “Low”. 1.2 Comparative claim is the comparison of quantity of nutrient or energy of two kind of foods, and up. Examples of claim such as “less than or fewer”, “more than”, “reduced”, “lite, light”, “added, fortified, enriched”, etc. In case of quantities comparative claim, the food, which is called “Reference food”, is compared to the claimed food. Two categories of allowed reference food to be used in comparative claim that is the claimed food shall be compared to the following: (1) Producer’ s own normal formula products. (2) Similar products, which represent such food in general and to be sold within the country. The compared product shall be of the same kind or similar product, such as seasoning sauce shall be compared to seasoning sauce only. It is important to prohibit the use of comparative claim, if the quantity of reference food have nutrient or energy to be compared is already conform to “Low”, or “Less” conditions. The display of comparative claim, the category name of referenced food shall be specified and displaying of comparative nutrient or energy level that is decreased or increased in percentage or fraction to the reference food, and the quantity of nutrient per quantity of serving size shall be displayed on label such as the claim of “Reduced Sodium” shall be accompanied by expression “Sodium is reduced to 50% compared to normal sauce formula, with low sodium sauce which has sodium 200 mg. per 30 ml., where sodium content in normal sauce formula is 400 mg. per 30 ml.” 1.3 Nutrient function claim is the claim of function of nutrient to human body, as the following conditions: (1) Nutrient claim shall be prescribed in Thai recommended daily intakes for ages of 6 years and up (Thai RDI), in Appendix No.3 attached to this Notification of the Ministry of Public Health. (2) The nutrient content of the claimed product in the level of reference serving size and serving size as displayed on the label shall be classified as “source of”. For the case of non prescribed serving size, and that food is not similar in consumption behavior to the food with prescribed serving size, the quantity of serving size of the product shall be calculated per 100 g. or 100 ml. (3) The nutrient function claim shall be the claim of nutrient as stipulated in clause 1.3 (1), without specific product claim. (4) That claim shall be based on reliable scientific evidences. (5) The claim shall not be expressed or meant to lead the consumers to understand that the consumption of such nutrient is able to prevent or cure of any diseases. Examples of nutrient functional claim “Calcium is the important composition of bones and teeth” “Calcium assists in building process of bones and strong teeth.” “Folate is an important composition to build red corpuscle” “Vitamin B1 and vitamin B12 assist in function of nervous system” In any case, the nutrient function claims shall be approved by the Food and Drug Administration. 2. Conditions of Nutrient claim 2.1 The criteria of nutrient content claim and the comparative claim as stipulated in 1.1 and 1.2, respectively, the conditions are prescribed in 2 cases as follows: Case 1 For the food with prescribed the quantity of reference serving size in appendix No. 2 attached to this notification of the Ministry of Public Health, and food with consumption behavior similar to that food with prescribed the quantity of reference serving size, the nutrient claim shall be lenient to use the quantity of reference serving size as prescribed in this Appendix and shall display the nutrient claim to conform to the condition as stipulated in Table No. 1 of this Appendix. Only for food with the quantity of reference serving size not more than 30 g. or 2 tablespoons, the condition to display the nutrient claim as stipulated in Table No. 1 shall be calculated per 50 g. of that food instead of to be calculated per quantity of reference serving size and per quantity of serving size as displayed on label (in case of general dry food in which water or liquid of insignificant quantity of nutrition value is added, the weight of 50 g. shall mean the weight of food after water or liquid addition. However, this condition shall not be applied to dry beverage or similar products such as milk powder, in which quantity of reference serving size of beverage is 200 ml. of food after water addition.) Case 2 For foods that are not follow to case 1, the nutrient claim shall be calculated per 100 g. or 100 ml. of food as follow to condition in Table No. 2 of this Appendix. 2.2 The food that follow to this criteria of nutrient claim as prescribed in Table No. 1 or Table No. 2 of this Appendix, or foods with nutrient function claim shall be followed to the additional condition of the following: For food in case 1 of No. 2.1 If the quantity of reference serving size and quantity of serving size as displayed on the label of that food (or in 50 g. of specific food with the quantity of reference serving size not more than 30 g. or not more than 2 table spoons) contains Total fat more than 13 g. or Saturated fat more than 4 g. or Cholesterol more than 60 mg. or Sodium more than 360 mg. or For food in case 2 of No. 2.1 If in 100 g. or 100 ml. of that food, contains Total fat more than 13 g. or Saturated fat more than 4 g. or Cholesterol more than 60 mg. or Sodium more than 360 mg. The display of any nutrient claim shall be accompanied by expression to display the quantity of total fat, saturated fat, cholesterol or sodium, in the level of more than the displayed quantities to the nutrient claim in the largest size or clearly visible on label and the accompanied expression shall be not smaller than half-size of the claim. Example “Low Sodium Total fat 14 g. per 200 ml.” 2.3 The conditions to display expressions about health such as “healthy, healthful, healthiness, health” or similar expressions shall be as follows: (1) That food shall conform to conditions to display expression “low fat” and “low saturated fat”, according to criteria as prescribed in Table No. 1 or Table No. 2, as the case may be, and (2) That quantity of reference serving size and quantity of serving size as displayed on the label or in 100 g. (or 100 ml.) of that food, either under conditions of case 1 or case 2 of No. 2.1, shall consist of Sodium not more than 360 mg. and Cholesterol not more than 60 mg. and Vitamin A, Vitamin B1, Vitamin B2, Protein, Calcium, Iron and Dietary Fiber, shall be at least 10% of Thai RDI. Remark For fresh vegetables or fresh fruits shall be exempted from quantity prescription conditions of Vitamin A, Vitamin B1, Vitamin B2, Protein, Calcium, Iron and Dietary Fiber. 2.4 Other conditions Shall there be any specific mention of type and food quantity be displayed on the label but outside the nutrition data display box and without intention for nutrient claims but for consumers information only, including the mention of type and quantity as part of food name, in which such food is not in the conditions to display nutrient claim, such display of type and quantity shall be allowed and accompanied by expression of no intention for any nutrition claim, such as “Sodium content of 200 mg. Per 30 ml. – not low sodium food” 3. Examples of Nutrient Claim Example 1 Ready-to-drink UHT yoghurt, Tar Tar Brand, size 180 ml. per 1 box

The results of food analysis per 100 ml. are as follows Explanation Total fat 1.83 g. Saturated fat 0.70 g. Cholesterol 0 mg. Sodium 36.44 mg. 1. The quantity of reference serving size is 150 ml. - From Appendix No. 2, No. 3.1, Item No. 5 2. The quantity of serving size on label : 1 box (180 - If the food in container can be consumed ml.) all in one consumption, total quantity shall be used such as 1 box (Appendix No. 2, No. 4.1(2)) 3. Ready-to-drink yoghurt has been specifically - It is prohibited to nutrient claims of “Free” developed formula, therefore, nutrient claim such or “Low”, if that food or natural food as low fat is conformed, if the result of calculation content conforms to conditions by nature. is within criteria. (Appendix No. 4, No 1.1) 4. Calculation 4.1 Total fat per serving size - This food is prescribed in No.2.1 of case 1 of Appendix No. 4., Table 1 shall be used to calculate for conformation to the criteria or not. = (1.83/100) x 150 = 2.7 g., rounded up to 3.0 g. - Rounding of integer shall follow to conditions in Appendix No. 1, No. 2.5: Total fat of not more than 3 g. 4.2 Quantity of fat per quantity of serving size of food - Rounding of integer shall follow to on label conditions in Appendix No. 1, No. 2.5: =(1.83/100) x 180 = 3.3 g., rounded up to 3.5 g. Total fat of more than 3 g. Conclusion: Ready-to-drink yoghurt shall not be able - The conditions conforming to display are to be claimed of “Low Fat”. total fat be not more than 3 g., for both reference serving size and quantity of serving size as displayed on label (Appendix No. 4, Table No. 1) Example 2 Food in example 1, but in the size of 150 ml. per 1 box (equivalent to reference serving size) Explanation 1. This food is able to be claimed of “Low Fat”, because total fat is not more than 3 g., in both reference serving size and quantity of serving size as displayed on label. 2. However, the quantities of total fat, saturated fat, - Shall follow to the conditions of Appendix cholesterol and sodium must be checked, both No. 4, No. 2.2 per quantity of reference serving size and per quantity of serving size to be additional displayed on label, since shall be accompanied displayed to the nutrient claim. Total fat (1.83/100) x 150 = 2.7 g., rounded up - Shall not more than 13 g. to 3.0 g. Saturated fat (0.70/100) x 150 = 1.05 g., - Shall not more than 4 g. rounded down to 1.0 g. Cholesterol (0/100) x 150 = 0 mg. - Shall not more than 60 mg. Sodium (36.44/100) x 150 = 54.66 mg., rounded - Shall not more than 360 mg. up to 55 mg. Conclusion Ready-to-drink yoghurt in example 2, shall - Rounding of integer shall follow to be able to be claimed “Low Fat”, without any conditions in Appendix No. 1, No. 2.5. quantities of total fat, saturated fat, cholesterol and sodium displayed.

Example 3 Prawn cracker, packed in plastic bag, net weight of 75 g. The results of this food analysis per 100 g. are as Explanation follows Total fat 32.14 g. Saturated fat 12.99 g. Cholesterol 0 mg. Sodium 981.5 mg. Calcium 70.5 mg. Iron 3.0 mg. 1 Quantity of reference serving size is 30 g. - From Appendix No. 2, No. 3.3, Item No. 1 2 Calculation of nutrient content claim compared to - If the quantity of reference serving size 50 g. of prawn cracker. shall not more than 30 g. or shall not more than 2 tablespoon, calculation of claim shall be compared to food of 50 g. (Appendix No. 4, No. 2.1, case 1) 2.1 Calcium (70.5/100) x 50 = 35.25 mg. - Thai RDI of calcium is 800 mg. (Appendix To be calculated in percentage of Thai RDI is No. 3, Item 20) (35.25/800) x 100 = 4.41% Rounded down to 4% - Rounding of integer shall follow to conditions in Appendix No. 1, No. 2.5

Therefore, this food shall not be able to be claimed of - The claim for quantity of calcium shall be calcium’s quantity. more than 10% of Thai RDI. 2.2 Iron (3.0/100) x 50 = 1.5 mg. - Thai RDI of iron is 15 mg. (Appendix No. To be calculated in percentage of Thai RDI is 3, Item 22) (1.5/15) x 100 = 10% Therefore, this food shall be able to be claimed of - The claim for quantity of iron shall be “Contains Iron” or “A source of iron”. more than 10% of Thai RDI. 3. However, the quantities of total fat, saturated fat, - Shall follow the condition of Appendix No. cholesterol and sodium must be additional 4, No. 2.2. In this case, to be calculated checked per 50 g. of food, since expressions may per 50 g. of food, because quantity of be accompanied displayed to the nutrient claim. reference serving size shall not be more than 30 g. Total Fat (32.14/100) x 50 = 16.07 g., rounded down to - Shall not more than 13 g. 16 g. Saturated fat (12.99/100) x 50 = 6.495 g., rounded - Shall not more than 4 g. down to 6 g. Cholesterol (0/100) x50 = 0 mg. - Shall not more than 60 mg. Sodium (981.5/100) x 50 = 490.75 mg., rounded down - Shall not more than 360 mg. to 490 mg. - Rounding of integer shall follow to the conditions in Appendix No. 1, No. 2.5 Conclusion This prawn cracker may be able to be claimed of “Contains Iron” or “A source of Iron”, and the quantities of total fat, saturated fat, and sodium shall be accompanied displayed by alphabets size of not smaller than half-size of the claim, as follows: “A source of Iron Total fat 16 g. Saturated fat 6 g. Sodium 490 mg. per 50 g. of prawn cracker.”

4 References: 4.1 United States Food and Drug Administration. 1997. Code of Federal Regulations 21 CFR Part 101 Subpart D: Specific Requirements for Nutrient Content Claims. 4.2 Codex Alimentarius. 1997. Guidelines for Use of Nutrition Claims. Table 1 Conditions of Nutritions Claim per Quantity of Serving Size (For Food Under No. 2.1, Case 1)

Conditions (Per quantity of reference Energy/ Claims serving size and quantity of Additional conditions Nutrient serving size as displayed on Label)* Energy Free, without, free Energy shall less than 5 1. It is prohibited to use of, no, zero kilocalories. this claim, if that natural Low, few, low Energy shall not more than 40 food content conforms to source of, low in kilocalories. that condition. 2. Shall follow the conditions No. 1.1 and 2.2 of this Appendix. Reduced, Calories reduction from 25% 1. It is prohibited to use reduced in, less, and up, compared to reference this claim, if reference food fewer, lower, lower food. is already “Low Energy”. in 2. Shall follow to the conditions in No. 1.2 and 2.2 of this Appendix. Light, lite 1. Fat reduction from 50% and 1. It is prohibited to use up, compared to reference this claim, if reference food (for the product in food content is already which energy from fat “Low Fat” or “Low content from 50% and up of Energy”. total energy) 2. Shall follow to the 2. Energy reduction from 1/3 conditions in No. 1.2 and up, compared to and 2.2 of this reference food (for the Appendix. product in which energy 3. If the claimed food with from fat shall be less than energy content of less 50% of total energy) than 40 kilocalories or fat content less than 3 g. per quantity of reference serving size, the percentage or portion of reduced energy may not be displayed. Total fat Free, without, free Total fat shall less than 0.5 g. 1. It is prohibited to use of, no, zero, nonfat this claim, if that natural food content conforms to that condition. 2. If the ingredients containing fat or is generally understood that it contains fat, the mark shall be put beside the name of ingredients and shall be explained by expression “There is little effect to quantity of fat”. 3. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Low, low in, low Total fat shall not more than 3 g. 1. It is prohibited to use source of, little this claim, if that natural food content conforms to that condition. 2. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Reduced, Total fat reduction from 25% 1. It is prohibited to use reduced in, lower, and up, compared to reference this claim, if reference lower in, less food. food content is already “Low Fat”. 2. Shall follow to the conditions in No. 1.2 and 2.2 of this Appendix. Saturated fat Free, without, free 1. Saturated fatty acid shall less 1. It is prohibited to use of, no, zero than 0.5 g. and this claim, if that natural 2. The quantity of trans fatty food content conforms acid shall less than 0.5 g. to that condition. 2. If the ingredients containing saturated fat or is generally understood that it contains saturated fat, the mark shall be put beside the name of ingredients and shall be explained by expression “There is little effect to quantity of saturated fat”. 3. Shall display the quantity of total fat and cholesterol accompany to every claim of quantity of saturated fat by alphabets size of not smaller than half-size of the claim. Exception a. If the product contains cholesterol less than 2 mg. per quantity of reference serving size, the quantity of cholesterol may not be displayed. b. If the product contains total fat not more than 0.5 g. per quantity of reference serving size, the quantity of total fat may not be accompanied displayed to the claim of saturated fat. 4 Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Low, low in, low 1. Saturated fatty acid shall not 1. It is prohibited to use source of, a little more than 1 g. and this claim, if that natural 2. Energy from saturated fatty food content conforms acid shall not more than 15% to that condition. of total energy. 2. Shall display the quantity of total fat and cholesterol accompany to every claim of quantity of saturated fat by alphabets size of not smaller than half-size of the claim. Exception a. If the product contains cholesterol less than 2 mg. per quantity of reference serving size, the quantity of cholesterol may not be displayed. b. If the product contains total fat not more than 3 g. per quantity of reference serving size, the quantity of total fat may not be accompanied displayed to the claim of saturated fat. 3. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Reduced, Quantity of saturated fatty acid 1. It is prohibited to use reduced in, lower, reduction from 25% and up, this claim, if reference lower in, less compared to reference food. food content is already “Low Saturated Fat”. 2. Shall display the quantity of total fat and cholesterol accompany to every claim of the quantity of saturated fat by alphabets size of not smaller than half-size of the claim. Exception a. If the product contains cholesterol less than 2 mg. per quantity of reference serving size, the quantity of cholesterol may not be displayed. b. If the product contains total fat not more than 3 g. per quantity of reference serving size, the quantity of total fat may not be accompanied displayed to claim of saturated fat. 3. Shall follow to the conditions in No. 1.2 and 2.2 of this Appendix. Cholesterol Free, without, free 1. Cholesterol shall less than 2 1. It is prohibited to use of, no, zero. mg. and this claim, if that natural 2. The quantity of saturated food content conforms fatty acid shall not more to that condition. than 2 g. 2. If the ingredients that, in general, are understood to contain cholesterol, the mark shall be put beside the name of ingredients and shall be explained by expression “There is little effect to quantity of cholesterol”. 3. If the quantity of total fat is more than 13 g. per quantity of reference serving size and quantity of serving size as displayed on label, the quantity of total fat per quantity of 4. serving size shall be displayed on every side accompany to every claim. If there are several claims in one side of label, the quantity of total fat shall be display accompany to the most outstanding claim by alphabets size of not smaller than half- size of the claim. 4. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Low, low in, low 1. Cholesterol shall not more 1. It is prohibited to use source of, little than 20 mg. and this claim, if that natural 2. Saturated fatty acid shall not food content conforms to that condition. more than 2 g. 2. If the ingredients that, in general, are understood to contain cholesterol, the mark shall be put beside the name of ingredients and shall be explained by expression “There is little effect to quantity of cholesterol”. 3. If the quantity of total fat is more than 13 g. per quantity of reference serving size and quantity of serving size as displayed on label, the quantity of total fat per quantity of serving size shall be displayed on every side accompany to every claim. If there are several claims in one side of label, the quantity of total fat shall be display accompany to the most outstanding claim by alphabets size of not be smaller than half-size of the claim. 4. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Reduced, 1. Cholesterol reduction from 1. It is prohibited to use reduced in, lower, 25% and up, compared to this claim, if reference lower in, less reference food and food content is already 2. Saturated fatty acid shall not “Low Cholesterol”. more than 2 g. 2. Shall follow to the conditions in No. 1.2 and 2.2 of this Appendix. 3. If the quantity of total fat more than 13 g. per quantity of reference serving size and per quantity of serving size as displayed on label, the quantity of reduced cholesterol shall be accompanied displayed and compared to reference food by the quantity of total fat in quantity of serving size as displayed on label by alphabets size of not smaller than half-size of the claim. Sodium Free, without, free Sodium shall less than 5 mg. 1. It is prohibited to use of, no, zero this claim, if that natural food content conforms to that condition. 2. The quantity of sodium in food, not salt (sodium chloride), shall be calculated and 3. If the ingredient of salt (sodium chloride) or that, in general, is understood to contain sodium, the mark shall be put beside the name of ingredients and shall be explained by expression “There is little effect to quantity of sodium”. 4. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Salt free Shall follow to the conditions and additional conditions of “Free of Sodium” Very low, very low Sodium shall less than 35 mg. 1. It is prohibited to use in this claim, if that natural Low, low in, low Sodium shall less than 140 mg. food content conforms to that condition. source of, little 2. The quantity of sodium in food, not salt (sodium chloride) shall be calculated 3. Shall follow to the conditions in No. 1.1 and 2.2 of this Appendix. Reduced, Sodium reduction from 25% and 1. It is prohibited to use reduced in, lower, up, compared to reference this claim, if reference lower in, less food. food content is already “Low Sodium”. 2. Shall follow to the conditions in No. 1.2 and 2.2 of this Appendix. Light, lite Sodium reduction from 50% and 1. It is prohibited to use up, compared to reference this claim, if reference food. food content is already “Low Sodium”. 2. If the reference food has energy content more than 40 kilocalories or fat content more than 3 g. per quantity of reference serving size, the claim of “light” for sodium in this case shall be displayed by expression “light in sodium”, since “light, lite” may also mean “less energy” 3. Shall follow to the conditions in No. 1.2 and 2.2 of this Appendix. Unsalted, no salt, 1. Salt is not added in If the product is not no salt added, production process and conformed to the condition without salt added 2. The food to be compared of “sodium free”, the shall be of similar kind of expression “This is not food in which normally salt sodium free food” shall be is used in production accompanied displayed. process. Lightly salted Salt is added less than normal The expression “This is not food from 50% and up. low sodium food” shall be accompanied displayed. Sugar (means Free, without, free Sugar content shall less than 1. It is prohibited to use mono and of, no, zero, 0.5 g. this claim, if that natural disaccharides) sugarless food content conforms to that condition. 2. If the ingredient is sugar, or that, in general, is understood to contain sugar, the mark shall be put beside the name of ingredient and shall be explained by expression “There is little effect to quantity of sugar”. 3. If the food conforms to the condition of “low energy” or “reduced energy” or “light energy”, the claim shall be displayed on label. 4. If the food is not conform to the conditions of “low energy” or “reduced energy” or “light energy”, the accompanied expressions of “This is not low energy food” or “This is not reduced energy food” or “This is not weight controlled food”, shall be respectively displayed. 5. Shall follow to the conditions in 1.1 and 2.2 of this Appendix. Reduced, Sugar reduction from 25% and Shall follow to the reduced in, lower, up, compared to reference food conditions in No. 1.2 and lower in, less 2.2 of this Appendix. No added sugar, 1. No sugar or ingredient with If food is not conformed to without added sugar is added in the condition of “low sugar, no sugar production process and energy” or “reduced added 2. No ingredient of added energy”, the expression sugar or sugar added “This is not low energy ingredient such as jam, jelly food” or “This is not or concentrated fruit juice reduced energy food” shall and be accompanied 3. No sugar derived from displayed. production process or total quantity of sugar and sugar derived shall conform to the condition of “free/ without” and 4. The reference food with sugar added ingredient, while this food is not sugar added. Unsweetened, To be used for natural food of contains no added high sugar content, such as fruit sweeteners juice. However, it is prohibited to display “sugar free” Protein, Dietary High, rich in, The nutrient shall be of 20% and 1. For dietary fiber, if the fiber, Vitamins, excellent source up of Thai RDI** quantity of total fat is Minerals of not conformed to the (excluding condition of “low”, the sodium) claim of dietary fiber shall be accompanied displayed the quantity of total fat per quantity of serving size as displayed on label by alphabets size of not smaller than half-size of the claim. 2. Shall follow to the conditions in No. 2.2 of this Appendix. Good source, The nutrient shall be of 10 to 1. For dietary fiber, if the contains, provides 19% of Thai RDI** quantity of total fat is not conformed to the condition of “low”, the claim of dietary fiber shall be accompanied displayed to the quantity of total fat per quantity of serving size as displayed on label by alphabets size of not smaller than half-size of the claim. 2. Shall follow to the conditions in No. 2.2 of this Appendix. Increased, more, When compared to the 1. The reference food added, fortified, reference food, if the nutrient shall be displayed. enriched content in this food is higher 2. For dietary fiber, if the than in reference food, the quantity of total fat is different of quantity shall not be not conformed to the less than 10% of Thai RDI** condition of “low”, the claim of dietary fiber shall be accompanied displayed the quantity of total fat per quantity of serving size as displayed on label by alphabets size of not smaller than half-size of the claim. 3. Shall follow to the conditions in No. 2.2 of this Appendix.

Remarks: * Specific by quantity of reference serving size not more than 30 g. or not more than 2 tablespoons, the condition for displaying of the claims in Table No. 1, shall be calculated per 50 g. of food instead of calculation per quantity of reference serving size and per quantity of serving size as displayed on label. (In case of general dry food in which water or liquid, of insignificant nutrient value, to be added before consumption, the 50 g. of food means the weight of food after water or liquid is added. However, this condition shall not be applied to dried beverage or similar product such as milk powder, the quantity of reference serving size of 200 ml. of food after additional of water shall be used. ** Thai RDI means Thai recommended Daily Intakes for ages of 6 years and up. Table No. 2 Conditions of Nutrition Claims per 100 g. or 100 ml. (For food under No. 2.1, Case 2)

Energy/ Claims Conditions Nutrient Per 100 g. of food (solid) Per 100 ml. of food (liquid) Energy Free, without, free -1. Shall not more than 4 of, no kilocalories and 2. Shall follow to the conditions in No. 1.1 of this Appendix. Low 1. Shall not more than 40 1. Shall not more than 20 kilocalories and kilocalories and 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Reduced, 1. Energy reduction from 1. Energy reduction from reduced in, less, 25% and up, compared 25% and up, compared less than, fewer, to other same kind of to other same kind of lower, lower in food or similar food food or similar food products and products and 2. The quantity of energy 2. The quantity of energy reduction not less than reduction not less than 40 kilocalories. 20 kilocalories. Total fat Free, without, free 1. Shall not in excess of 0.5 1. Shall not in excess of 0.5 of, no g. and g. and 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Low 1. Shall not more than 3 g. 1. Shall not more than 1.5 and g. and 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Reduced, 1. Total fat reduction from 1. Total fat reduction from reduced in, less, 25% and up, compared 25% and up, compared less than, lower, to other same food or to other same food or lower in similar food products similar food products and, and, 2. The quantity of total fat 2. The quantity of total fat reduction not less than 3 reduction not less than g. 1.5 g. Saturated fat Free, without, free 1. Shall not more than 0.1 1. Shall not more than 0.1 of, no g. and g. and 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Low 1. Shall not more than 1.5 1. Shall not more than 0.75 g. and g. and 2. Energy from saturated fat 2. Energy from saturated fat shall not more than 10% shall not more than 10% of total energy and of total energy and 3. Shall follow to the 3. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Reduced, 1. Saturated fat reduction 1. Saturated fat reduction reduced in, less, from 25% and up, from 25% and up, less than, lower, compared to other same compared to other same lower in food or similar food food or similar food products and, products and, 2. The quantity of saturated 2. The quantity of saturated fat reduction not less fat reduction not less than 1.5 g. than 0.75 g. Cholesterol Free, without, free 1. Shall not more than 5 mg. 1. Shall not more than 5 mg. of, no and and 2. Saturated fat shall not in 2. Saturated fat shall not in excess of 1.5 g. and excess of 0.75 g. and 3. Energy from saturated fat 3. Energy from saturated fat shall not more than 10% shall not more than 10% of total energy and, of total energy and, 4. Shall follow to the 4. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Low 1. Shall not more than 20 1. Shall not more than 10 mg. and mg. and 2. Saturated fat shall not 2. Saturated fat shall not more than 1.5 g. and more than 0.75 g. and 3. Energy from saturated fat 3. Energy from saturated fat shall not more than 10% shall not more than 10% of total energy and of total energy and 4. Shall follow to the 4. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Reduced, 1. Cholesterol reduction 1. Cholesterol reduction reduced in, less, from 25% and up, from 25% and up, less than, lower, compared to other same compared to other same lower in food or similar food food or similar food products and, products and, 2. The quantity of 2. The quantity of cholesterol reduction not cholesterol reduction not less than 20 mg. less than 10 mg. Sugar Free, without, free 1. Shall not more than 0.5 1. Shall not more than 0.5 of, no g. and g. and 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Reduced, Sugar reduction from 25% Sugar reduction from 25% reduced in, less, and up, compared to other and up, compared to other less than, lower, same food or similar food same food or similar food lower in products. products. Sodium Free, without, free 1. Shall not more than 5 mg. 1. Shall not more than 5 mg. of, no and and 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Very low 1. Shall not more than 40 1. Shall not more than 20 mg. and, mg. and, 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Low 1. Shall not more than 120 1. Shall not more than 60 mg. and, mg. and, 2. Shall follow to the 2. Shall follow to the conditions in No. 1.1 of conditions in No. 1.1 of this Appendix. this Appendix. Reduced, 1. Sodium reduction from 1. Sodium reduction from reduced in, less, 25% and up, compared 25% and up, compared less than, lower, to other same food or to other same food or lower in similar food products similar food products and, and, 2. The quantity of sodium 2. The quantity of sodium reduction not less than reduction not less than 120 mg. 60 mg. Dietary fiber Good source, Shall not less than 3 g. per Shall not less than 1.5 g. per contain, provide 100 g. of food 100 kilocalories. Or Shall not less than 1.5 g. per 100 kilocalories. High, rich, rich in, Shall not less than 6 g. per Shall not less than 3 g. per excellent source 100 g. of food 100 kilocalories. of Or Shall not less than 3 g. per 100 kilocalories. Increased, more 1. Dietary fiber increasing 1. Dietary fiber increasing than, added, from 25% and up, from 25% and up, enriched, fortified compared to other same compared to other same food or similar food food or similar food products and, products and, 2. The quantity of increased 2. The quantity of increased dietary fiber not less than dietary fiber not less than 3 g. 1.5 g. per 100 kilocalories. Protein Good source, Shall not less than 5 g. per Shall not less than 2.5 g. per contains, provides 100 g. of food 100 ml. or per 100 Or kilocalories. Shall not less than 2.5 g. per 100 kilocalories. High, rich, rich in, Shall not less than 10 g. per Shall not less than 5 g. per excellent source 100 g. of food 100 ml. or per 100 of Or kilocalories. Shall not less than 5 g. per 100 kilocalories. Increased, more 1. Protein increasing from 1. Protein increasing from than, added, 25% and up, compared 25% and up, compared enriched, fortified to other same food or to other same food or similar food products similar food products and, and, 2. The quantity of increased 2. The quantity of increased protein not less than 5 g. protein not less than 2.5 per 100 g. of food or not g. per 100 g. of food or less than 2.5 g. per 100 per 100 kilocalories. kilocalories. Vitamins and Good source, Shall not less than 15% of Shall not less than 7.5% of minerals contains, provides Thai RDI* per 100 g. of food. Thai RDI* per 100 ml. of (excluding Or food. Sodium) Shall not less than 5% of Thai Or RDI* per 100 kilocalories. Shall not less than 5% of Thai RDI* per 100 kilocalories. High, rich, rich in, Shall not less than 30% of Shall not less than 15% of excellent source Thai RDI* per 100 g. of food. Thai RDI* per 100 ml. of of Or food. Shall not less than 10% of Or Thai RDI* per 100 Shall not less than 10% of kilocalories. Thai RDI* per 100 kilocalories. Increased, more Increased vitamins or Increased vitamins or than, added, minerals from 10% and up, minerals from 10% and up, enriched, fortified compared to reference food. compared to reference food. The different quantities shall The different quantities shall not less than 10% of Thai not less than 10% of Thai RDI* of those vitamins or RDI* of those vitamins or minerals. minerals. * Thai RDI means Thai Recommended Daily Intakes for ages of 6 years and up.