1.
ILSI SEA Region Nutrition Labeling Seminar, Thailand, August 2012 (www.ilsi.org/SEA _Region)
UPDATES ON NUTRITION
LABELLING AND CLAIMS REGULATIONS
IN MALAYSIA
Fatimah Sulong
Ministry of Health Malaysia
7th Seminar & Workshop on Nutrition Labelling, Claims
and Communication Strategies for the Consumer
29-31 August 2012, Bangkok, Thailand

2.
FOOD REGULATIONS 1985
• Nutrition Labelling and Claims
– Regulations 18A – 18E
– Gazette No. P.U. (A) 88 (Vol 47, No 7)
– Dated 31st March 2003
• Amendment of regulations
– Gazette No. P.U. (A) 306 (Vol 53, No 17)
– Dated 24th August 2009
• Proposed amendments
– With prior written approval of the ‘Director’
– In the process of gazettement
Food Safety and Quality Division, Ministry of Health Malaysia 2

3.
NUTRITION LABELLING
• Listing of the level of nutrients on the food label
• Provide factual information about the nutritional content
• Recommended format for the labelling:
Nutrition Information
Serving size: 250 ml
Servings per package: 4
Per 100ml Per serving (250ml)
Energy 76 kcal (319 kJ) 190 kcal (798 kJ)
Fat 2.1 g 5.3 g
Carbohydrate 4.8 g 12.0 g
Total sugars 4.8 g 12.0 g
Protein 3.6 g 9.0 g
3

4.
LABELLING OF MANDATORY NUTRIENTS
Solid food:
– Energy
– Carbohydrate, protein,
fat
Liquid food:
– Energy
– Carbohydrate, protein, fat
– Total sugars (ready to
drink beverages)
If the package contains
only a single portion:
– Column for nutrient listing
– Column for per package /
per serving
4

5.
LABELLING OF OPTIONAL NUTRIENTS
• Vitamins and minerals
– Only those listed in the NRV can be declared on a label
– Others  must have prior written approval of the ‘Director’
– Must be present in significant amounts (5% of NRV per serving)
• Dietary fibre, cholesterol, sodium
– Can be declared on the label
• Fatty acids
– Where a claim is made (amount or type of FA)  all the four
main types of FA shall also be declared
Fat …..g
comprising of
monounsaturated fatty acid …..g
polyunsaturated fatty acid …..g
saturated fatty acid …..g
DHA
trans fatty acid …..g 5

6.
FOODS REQUIRING NUTRITION LABELLING
• Foods that are frequently consumed and in significant
amounts, and are important to the community *
• Foods that have been fortified, enriched, vitaminised,
supplemented or strengthened with specific vitamins or
minerals
• Foods that make nutrition claims
• Special purpose foods
– infant formula
– follow-up formula
– canned baby food & cereal-based food for infants and young
children
• Must comply with specific labelling requirement in
individual standard 6

7.
* CATEGORIES OF FOODS THAT
REQUIRE NUTRITION LABELLING
7

8.
CLAIMS ON FOOD LABELS
Permitted Claims * Prohibited Claims
Nutrient content claim Disease risk reduction claim
Prevent, alleviate, treat or cure disease,
Nutrient comparative claim
disorder or other physiological function
Provide an adequate source of all
Nutrient function claim
essential nutrients
A balanced diet cannot supply adequate
Other function claim
amounts of all nutrients
Nutrient enrichment or Doubt the safety of similar food
fortification claims Arouse or exploit fear in consumer
“Nutritious” claim Cannot be substantiated
* Must meet conditions required for making claims 8

9.
CONDITIONS: NUTRIENT CONTENT CLAIM
9

10.
CONDITIONS: NUTRIENT CONTENT CLAIM
No option for condition in
‘per serving’
Determined at national level
Food Safety and Quality Division, Ministry of Health Malaysia 10

11.
CONDITIONS:
NUTRIENT COMPARATIVE CLAIM
– A product that has a new formulation with REDUCED or EXTRA
nutrient level
– The food being compared should be different versions of the similar
food
• cheese A (old formulation) vs cheese B (new formulation)
– Identified as a percentage, fraction or absolute amount
• “50% less fat” ; “1/3 reduced sodium” ; “5g more protein”
– Energy/nutrient content between compared foods must differ by at
least 25%, (micronutrient – at least 10%)
– Minimum absolute difference in the energy value or nutrient content
•  the value required for claim as “source” or “low”
Food Safety and Quality Division, Ministry of Health Malaysia 11

12.
NUTRIENT FUNCTION CLAIM
OTHER FUNCTION CLAIM
• Malaysia adopts a “positive list” approach
• Only claims on this list are permitted (Reg. 18E(4))
o Include “classical nutrient” and “other food components”
• Total of 52 function claims permitted (as of Dec 2010)
o 23 function claims for “classical nutrients”
 Protein
 9 vitamins (A, B1, B2, B12, C, D, E, folate, niacin)
 5 minerals (Ca, Fe, I, Mg, Zn)
o 29 other function claims for “other food components”
 Lutein, beta glucan, plant sterol (etc..)
Food Safety and Quality Division, Ministry of Health Malaysia 12

13.
NUTRIENT FUNCTION CLAIM
“CLASSICAL NUTRIENTS”
Nutrient Claim
Protein helps build and repair body tissues
Protein Protein is essential for growth and development
Protein provides amino acids necessary for protein synthesis
Calcium Calcium aids in the development of strong bones and teeth
Folic acid is essential for growth and division of cells
Folic acid Folate plays a role in the formation of red blood cells
Folate helps to maintain the growth and development of the foetus
Iron is a factor in red blood cell formation
Iron Iron is a component of haemoglobin in red blood cell which carry oxygen to all
parts of the body
Iodine Iodine is essential for the formation of thyroid hormone
Magnesium Magnesium promotes calcium absorption and retention
Zinc Zinc is essential for growth
- Gazetted: PU(A) 88/2003 13

14.
NUTRIENT FUNCTION CLAIM
“CLASSICAL NUTRIENTS”
Nutrient Claim
Vitamin A Vitamin A aids in maintaining the health of the skin and mucous membrane
Vitamin A is essential for the functioning of the eye
Vitamin B1/ Vitamin B1/Thiamine is needed for the release of energy from carbohydrate
Thiamine
Vitamin B2/ Vitamin B2/Riboflavin is needed for the release of energy from protein, fats and
Riboflavin carbohydrates
Niacin Niacin is needed for the release of energy from protein, fats and carbohydrates
Vitamin B12/ Vitamin B12/Cyanocobalamin is needed for red blood cell production
Cyanocobalami
n
Vitamin C Vitamin C enhances absorption of iron from non-meat sources
Vitamin C contributes to the absorption of iron from food
Vitamin D Vitamin D helps the body utilise calcium and phosphorus
Vitamin D is necessary for the absorption and utilization of calcium & phosphorus
Vitamin E PU(A) 88/2003 E protects the fats in body tissues from oxidation
- Gazetted:
Vitamin 14

15.
OTHER FUNCTION CLAIM
“OTHER FOOD COMPONENTS”
Component Claim
Beta-glucan Beta-glucan from [oat soluble fibre] helps lower or reduce cholesterol*
Inulin helps increase intestinal bifidobacteria and helps maintain a good
intestinal environment*
Oligofructose (fructo-oligosaccharide) helps increase intestinal bifidobacteria and
Inulin and
helps maintain a good intestinal environment*
oligofructose
(fructo- Inulin is bifidogenic*
oligosaccharide) Oligofructose (fructo-oligosaccharide) is bifidogenic*
Inulin is prebiotic* (2009)
Oligofructose (fructo-oligosaccharide) is prebiotic* (2009)
Plant sterol or Plant sterol or plant stanol helps lower or reduce cholesterol*
plant stanol
Sialic acid Sialic acid is an important component of the brain tissue*
- Gazetted: PU(A) 88/2003 & PU(A) 306/2009
15
- Specific conditions required (*)

16.
OTHER FUNCTION CLAIM
“OTHER FOOD COMPONENTS”
Component Claim
Beta-glucan Beta-glucan from [barley] helps lower or reduce cholesterol*
Bifidobacterium Bifidobacterium lactis helps improve a beneficial intestinal microflora*
lactis Bifidobacterium lactis may help to reduce the incidence of diarrhoea*
DHA and ARA DHA and ARA may contribute to the visual development of infant*
High Amylose Maize Resistant Starch (HAMRS) helps improve/promote
HAMRS
colonic/bowel/intestinal function/environment*
Isomaltulose is slowly hydrolysed to glucose and fructose, and therefore it
provides longer lasting energy compared to sucrose*
Isomaltulose Isomaltulose is a slowly release source of energy compared to sucrose*
Isomaltulose provides longer lasting energy compared to sucrose*
Isomaltulose is slowly hydrolysed to glucose & fructose, compared with sucrose*
As a predominant macular pigment in the retina, lutein is able to filter blue light
Lutein
and may protect the eye*
- With prior written approval of the ‘Director’ 16
- Specific conditions required (*)

17.
OTHER FUNCTION CLAIM
“OTHER FOOD COMPONENTS”
Component Claim
Oat soluble fibre Oat soluble fibre (beta-glucan) helps to lower the rise of blood glucose provided it
(beta-glucan) is not consumed together with other food*
Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS is
prebiotic*
Oligosaccharide
mixture Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS is
containing 90% bifidogenic*
(wt/wt) GOS and Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS
10% (wt/wt) helps increase intestinal bifodobacteria and helps maintain a good intestinal
lcFOS: environment*
Oligosaccharide mixture containing 90% (wt/wt) GOS and 10% (wt/wt) lcFOS
helps to improve the gut/intestinal immune systems of babies/infants*
Oligofructose-inulin mixture containing 36-42% oligofructose (DP 2-10) and 50-56
Oligofructose-
% inulin (DP >10) helps to increase calcium absorption and increase bone mineral
inulin mixture
density when taken with calcium rich food*
- With prior written approval of the ‘Director’ 17
- Specific conditions required (*)

18.
OTHER FUNCTION CLAIM
“OTHER FOOD COMPONENTS”
Component Claim
Patented cooking Patented cooking oil blend helps to increase HDL cholesterol and improve
oil blend HDL/LDL cholesterol ratio*
Plant sterol ester Plant sterol ester helps lower or reduce cholesterol*
Polydextrose is bifidogenic*
Polydextrose Polydextrose helps increase intestinal bifidobacteria and helps maintain a good
intestinal microflora*
Resistant dextrin/ Resistant dextrin / Resistant maltodextrin is a soluble dietary fibre that helps to
Resistant regulate / promote regular bowel movement especially of people with a tendency
maltodextrin to constipation*
Soy protein Soy protein helps to reduce cholesterol*
- With prior written approval of the ‘Director’
- Specific conditions required (*)
Food Safety and Quality Division, Ministry of Health Malaysia 18

19.
CONDITIONS: OTHER FUNCTION CLAIM
Specific conditions required for “other function claims” (*)
o Minimum amount of the relevant “food component” that must be present
o Additional labelling requirements, if relevant
o Restriction to selected foods, if relevant
Example:
19

20.
REVISED GUIDE BOOK
• Updates on Nutrition Labelling
& Claims Regulations contained
in revised Guide Book
• To assist industry and
enforcement officers
understand regulations
• Website:
http://fsq.moh.gov.my
20

21.
PROPOSED AMENDMENT *
1. NUTRITION LABELLING
(ADDITIONAL INFORMATION ON % NRV)
• In addition, nutrition information SHALL be
expressed as a % of NRV
• Based on energy needs = 2000 kcal
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 21

22.
PROPOSED AMENDMENT *
2. NUTRITION LABELLING
(EXPAND THE LIST OF NRV)
PU (A) 88/2003
Nutrient Unit Value
Choline mg 550
Carbohydrate g 300
Fat g 66.7
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 22

23.
PROPOSED AMENDMENT *
3. RELATED TO PERMITTED CLAIMS
1) Definition of “other function claim”
 A claim which provides a positive contribution to
health or to the improvement of a function or to
modifying or preserving health by a food or other
component
2) Claims related to Dietary Guidelines
 Only key messages or any other words of the
same significance that are specified in the current
Malaysian Dietary Guidelines (MDG)
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 23

24.
KEY MESSAGES – MDG 2010
1 Eat a variety of foods within your recommended intake
2 Maintain body weight in a healthy range
3 Be physically active everyday
Eat adequate amount of rice, other cereal products
4
(preferably whole grain) and tubes
5 Eat plenty of fruits and vegetables everyday
Consume moderate amounts of fish, meat, poultry, egg,
6
legumes and nuts
7 Consume adequate amounts of milk and milk products
8 Limit intake of foods high in fats and minimise fats and oils in food preparation
9 Choose and prepare foods with less salt and sauces
10 Consume foods and beverages low in sugar
11 Drink plenty of water daily
12 Practise exclusive breastfeeding from birth until six months
and continue to breastfeed until two years of age
13 Consume safe and clean foods and beverages
14 Make effective use of nutrition information on food labels 24

25.
PROPOSED AMENDMENT *
4. CONDITIONS FOR NUTRIENT CONTENT CLAIM
(NEW COMPONENTS)
COMPONENT CLAIM NOT MORE THAN
Gluten Free 0.002 g per 100 g (solids or liquids)
COMPONENT CLAIM NOT LESS THAN
Source * 0.3 g per 100 g
Omega 3
High * 0.6 g per 100 g
* These claims are only permitted if the total of SFAs and TFAs
is not more than 28% of the total fatty acids content of the food
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 25

26.
PROPOSED AMENDMENT *
5. NUTRIENT COMPARATIVE CLAIM
• “Reduced gluten”
• Foods consisting of one or more ingredients
from wheat (all Triticum species), which have
been specially processed to reduce the gluten
content
• Level of gluten content in total:
0.002 g – 0.01 g per 100 g
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 26

27.
PROPOSED AMENDMENT *
6. OTHER FUNCTION CLAIMS
(NEW COMPONENTS)
Component Claim related Specific conditions
- Min amount: 3 g per serving
energy recovery during/
D-ribose - Formula dietary foods
after physical activities
- Additional labelling requirements
Calcium 3-hydroxy-
- Min amount: 1.5 g per serving
3-methyl butyrate
regain strength - Formula dietary foods
monohydrate
- Additional labelling requirements
(HMB)
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 27

28.
PROPOSED AMENDMENT *
7. OTHER FUNCTION CLAIMS
(MINIMUM AMOUNT REQUIRED - REVISED)
COMPONENT: INULIN
Existing regulation – PU(A) 306/2009 2 g per serving
Director’s written approval (2009) 1.25 g per serving
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 28

29.
PROPOSED AMENDMENT *
7. OTHER FUNCTION CLAIMS
(MINIMUM AMOUNT REQUIRED - REVISED)
COMPONENT: PLANT STEROL / PLANT STANOL / PLANT STEROL ESTER
Existing regulation – PU(A) 306/2009 1.3 g per 100 g (solids)
(plant sterol / plant stanol) 160 mg per 100 ml (liquids)
Director’s written approval (2009)
0.65 g per serving
(to include plant sterol ester)
0.4 g per serving
Director’s written approval (2010)
(in a “free basis” form)
* Subject to official approval and gazettement process
Food Safety and Quality Division, Ministry of Health Malaysia 29

30.
THANK YOU
http://fsq.moh.gov.my
+603-8885 0740
+603-8885 0790
fatimahsulong@moh.gov.my
http://www.facebook.com/bkkmhq
http://twitter.com/bkkmputrajaya