(Unofficial)

Notification of the Ministry of Public Health

(No. 182) B.E. 2541 (1998)
Re: Nutrition Labelling
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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.

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.”
1.2 Short-Form of Nutrition Data Display Box Format
This format shall be optional use to display in case 8 and up out of 15 prescribed nutrients to be
displayed in full-form format part 2 are in insignificant quantity nearly zero shall be regard as zero as follow to
criteria in No. 2.5 of this Appendix. Any prescribed nutrients, to be displayed in the full-form of nutrition data
display box format but are not prescribed to be displayed in the short-form format, shall also be displayed in
short-form of nutrition data display box format when those nutrients are in significant quantities.
(1) Standard Short-Form of Nutrition Data Display Box Format

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.

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.”
(2) Horizontal Short-Form of Nutrition Data Display Box Format, for label which have vertical area limited.

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.

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) Continuous Short–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; 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 food content conforms to
Energy shall not more than 40
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
up, compared to reference
food (for the product in
which energy from fat
content from 50% and up of
total energy)
2. Energy reduction from 1/3
and up, compared to
reference food (for the
product in which energy
from fat shall be less than
50% of total energy)
1. It is prohibited to use
this claim, if reference
food content is already
“Low Fat” or “Low
Energy”.
2. Shall follow to the
conditions in No. 1.2
and 2.2 of this
Appendix.
3. If the claimed food with
energy content of less
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
lower in, less reference food and
2. Saturated fatty acid shall not
more than 2 g.
this claim, if reference
food content is already
“Low Cholesterol”.
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
no salt added, production process and
without salt added 2. The food to be compared
shall be of similar kind of
food in which normally salt
is used in production
process.
Lightly salted Salt is added less than normal
food from 50% and up.
If the product is not
conformed to the condition
of “sodium free”, the
expression “This is not
sodium free food” shall be
accompanied displayed.
The expression “This is not
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
added, fortified, reference food, if the nutrient
enriched content in this food is higher
than in reference food, the
different of quantity shall not be
less than 10% of Thai RDI**
1. The reference food
shall be displayed.
2. For dietary fiber, if the
quantity of total fat is
not conformed to the
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.
and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
Reduced, 1. Total fat reduction from
reduced in, less, 25% and up, compared
less than, lower, to other same food or
lower in similar food products
and,
2. The quantity of total fat
reduction not less than 3
g.
Saturated fat Free, without, free 1. Shall not more than 0.1
of, no g. and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
Low 1. Shall not more than 1.5
g. and
2. Energy from saturated fat
shall not more than 10%
of total energy and
3. Shall follow to the
conditions in No. 1.1 of
this Appendix.
1. Shall not more than 1.5
g. and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
1. Total fat reduction from
25% and up, compared
to other same food or
similar food products
and,
2. The quantity of total fat
reduction not less than
1.5 g.
1. Shall not more than 0.1
g. and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
1. Shall not more than 0.75
g. and
2. Energy from saturated fat
shall not more than 10%
of total energy and
3. Shall follow to the
conditions in No. 1.1 of
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
reduced in, less, from 25% and up,
less than, lower, compared to other same
lower in food or similar food
products and,
2. The quantity of
cholesterol reduction not
less than 20 mg.
Sugar Free, without, free 1. Shall not more than 0.5
of, no g. and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
Reduced, Sugar reduction from 25%
reduced in, less, and up, compared to other
less than, lower, same food or similar food
lower in products.
Sodium Free, without, free 1. Shall not more than 5 mg.
of, no and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
Very low 1. Shall not more than 40
mg. and,
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
Low 1. Shall not more than 120
mg. and,
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
1. Cholesterol reduction
from 25% and up,
compared to other same
food or similar food
products and,
2. The quantity of
cholesterol reduction not
less than 10 mg.
1. Shall not more than 0.5
g. and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
Sugar reduction from 25%
and up, compared to other
same food or similar food
products.
1. Shall not more than 5 mg.
and
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
1. Shall not more than 20
mg. and,
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
1. Shall not more than 60
mg. and,
2. Shall follow to the
conditions in No. 1.1 of
this Appendix.
 Reduced, 1. Sodium reduction from
reduced in, less, 25% and up, compared
less than, lower, to other same food or
lower in similar food products
and,
2. The quantity of sodium
reduction not less than
120 mg.
Dietary fiber Good source, Shall not less than 3 g. per
contain, provide 100 g. of food
Or
Shall not less than 1.5 g. per
100 kilocalories.
High, rich, rich in, Shall not less than 6 g. per
excellent source 100 g. of food
of Or
Shall not less than 3 g. per
100 kilocalories.
Increased, more 1. Dietary fiber increasing
than, added, from 25% and up,
enriched, fortified compared to other same
food or similar food
products and,
2. The quantity of increased
dietary fiber not less than
3 g.
Protein Good source, Shall not less than 5 g. per
contains, provides 100 g. of food
Or
Shall not less than 2.5 g. per
100 kilocalories.
1. Sodium reduction from
25% and up, compared
to other same food or
similar food products
and,
2. The quantity of sodium
reduction not less than
60 mg.
Shall not less than 1.5 g. per
100 kilocalories.
Shall not less than 3 g. per
100 kilocalories.
1. Dietary fiber increasing
from 25% and up,
compared to other same
food or similar food
products and,
2. The quantity of increased
dietary fiber not less than
1.5 g. per 100
kilocalories.
Shall not less than 2.5 g. per
100 ml. or per 100
kilocalories.
 High, rich, rich in,Shall not less than 10 g. per
excellent source 100 g. of food
of Or
Shall not less than 5 g. per
100 kilocalories.
Increased, more 1. Protein increasing from
than, added, 25% and up, compared
enriched, fortified to other same food or
similar food products
and,
2. The quantity of increased
protein not less than 5 g.
per 100 g. of food or not
less than 2.5 g. per 100
kilocalories.
Vitamins and Good source, Shall not less than 15% of
minerals contains, provides Thai RDI* per 100 g. of food.
(excluding Or
Sodium) Shall not less than 5% of Thai
RDI* per 100 kilocalories.
High, rich, rich in, Shall not less than 30% of
excellent source Thai RDI* per 100 g. of food. Thai RDI* per 100 ml. of
of Or
Shall not less than 10% of
Thai RDI* per 100
kilocalories.
Shall not less than 5 g. per
100 ml. or per 100
kilocalories.
1. Protein increasing from
25% and up, compared
to other same food or
similar food products
and,
2. The quantity of increased
protein not less than 2.5
g. per 100 g. of food or
per 100 kilocalories.
Shall not less than 7.5% of
Thai RDI* per 100 ml. of
food.
Or
Shall not less than 5% of Thai
RDI* per 100 kilocalories.
Shall not less than 15% of
food.
Or
Shall not less than 10% of
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.