Dissemination of Information on Foodstuffs to Consumers

Labels

The following information is generally required to be labeled on food packaging, with certain exceptions and/or special provisions:

Name of food

The name of the food should indicate what type of product it is. Some names are protected product names (i.e., legal names), such as milk, chocolate, and ham. Such products must meet certain criteria to be called by these names, and these criteria are specified in regulations. If there is no legal name, the name of the food should be the customary name, that is, a name accepted among consumers without the need for further explanation. If no customary name is used, the name of the food must be descriptive of the food.

Ingredients list

The ingredients list should provide detailed information on the composition of the product. All ingredients must be listed in descending order of weight as they are used in the production of the product. An ingredients list is not required for all products, e.g., when a food consists of one ingredient and its name is the same as the name of the ingredient.

Additives

Additives (E-numbers) used in food production are listed in the ingredients list and are used to affect color, smell, taste, appearance, shelf-life, or other properties. The substances are either identified by chemical names or E-numbers.

When additives are used in products, the purpose of using the substance must also be indicated. This is done by placing the category name before the substance name or E-number. For example: Preserving agent: E 202, coloring agent: E 110.

Allergens and sensitivity-causing substances

All ingredients or processing aids that are on the list of allergens and sensitivity-causing substances must be clearly labeled, even if present in very small amounts and even if the substances are in a modified form. A clear reference to the name of the substance or product as it is listed on the list of allergens and sensitivity-causing substances (Annex II (EC) Regulation No. 1169/2011). The names of allergens or sensitivity-causing substances must be clearly distinguished from other names in the ingredients list, for instance, by bolding, italicizing, or using a different color. The substances on the list of allergens and sensitivity-causing substances are: cereals containing gluten (wheat, rye, barley, oats, spelt, kamut), crustaceans, eggs, fish, peanuts, soybeans, milk (including lactose), nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia nuts), celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, and molluscs.

Quantity labeling

If food labeling indicates the quantity or emphasizes the importance of one or more ingredients, or if certain ingredients are commonly linked to the name of the food or are necessary to characterize the food and distinguish it from products that might be mistaken for it, the quantity of these ingredients should be stated in relation to the product name or in the ingredient description.

Weight

Information on the net weight or volume of the product is given in kilograms, grams, liters, centiliters, or milliliters. For products sold in liquid, such as canned green peas, you must list both the total weight of the product and the weight of the peas without the liquid. Glazing should be listed outside of the net weight.

Storage conditions

Information on how to store products is often required. This is especially important for refrigerated or frozen goods. The temperature of refrigerated goods should be between 0-4°C and at least -18°C for frozen goods. Some products that are stored unopened at room temperature need to be refrigerated after they are opened, and this should be marked on the product's packaging. It is important to follow storage instructions.

Shelf life

Food products generally need to be labeled with their shelf life information. The shelf life of food can be marked in two ways.

1. Minimum shelf life is indicated before the date with:

• "Best before" if the shelf life applies to a specific day and is valid until the end of that day
• "Best before end" if the shelf life applies to a month or year

2. Use-by date is indicated before the date with:

• "Use-by date"
• "Use no later than"

The manufacturer of the product is responsible for assessing the shelf life of the product and labeling it correctly. Regulations on food shelf life labeling, both in Iceland and in Europe, aim to reduce food waste. Therefore, the sale of products marked with a minimum shelf life, and verifiably meant to be marked in this way, is permitted after the date passes. However, they need to be salable, look normal, smell and taste normal. They also need to be distinguished from other products for sale. However, this must not be done with products marked with a "use-by date", as they can be dangerous to consume despite looking normal.

The presentation of a food's shelf life depends on how long the product lasts, to be listed in the order of: Day – Month – Year. Labeling based on the length of shelf life:

• Food with a shelf life < 3 months Day – Month
• Food with a shelf life 3–18 months Month – Year
• Food with a shelf life > 18 months Year

Some foods do not need to be labeled with shelf life information, including fresh fruits, fresh vegetables, wine, vinegar, sugar, and salt.

Responsible party

You must label the name or company name and address of the manufacturer, packer, or seller located within the European Economic Area.

Food origin

Information about the origin or country of production must be provided if a lack of such information could mislead the consumer regarding the true origin of the food. However, it is mandatory to label the origin of honey, chilled and frozen beef, pork, sheep, goats, and poultry. Packaging of certain types of fresh vegetables must also include information about the country of origin. Examples of these vegetables include potatoes, tomatoes, onions, garlic, cauliflower, kale, carrots, mushrooms, peppers, spinach, and rhubarb.

Usage instructions

Usage instructions must be included on food labels if the food cannot be properly used without such instructions.

Nutritional declaration

It is mandatory to provide a nutritional declaration stating the energy value and the amounts of fat, saturated fat, carbohydrate, sugars, protein, and salt. The energy value and nutrient amounts are given per 100 g or 100 mL. A nutritional declaration is not required on all products, for example, raw products consisting of a single ingredient, yeast, chewing gum, gelatin, salt, spices, herbs, and gelling agents for jams.

Beverages containing a high amount of caffeine or foods with added caffeine

Special labeling requirements exist for foods containing a high amount of caffeine or with added caffeine. These requirements are detailed in Annex III of EU Regulation No. 1169/2011 (implemented in Iceland with Regulation No. 1294/2014). These labels must be in Icelandic according to Article 3 of Regulation No. 1294/2014.

Type of food	Labeling
Beverages that contain 150 mg/L of caffeine or more (excluding tea and coffee drinks when their name contains the term "coffee" or "tea").	“Contains a high level of caffeine. Not suitable for children or pregnant women or nursing mothers” followed by information on the amount of caffeine in mg/100 mL
Foods (including dietary supplements) (other than beverages) that contain added caffeine for physiological purposes.	“Contains caffeine. Not suitable for children or pregnant women or nursing mothers” followed by information on the amount of caffeine in mg/100 g or mL. If it is a dietary supplement, the amount of caffeine should be stated in one recommended daily dose.