(a) In the case of foods and food ingredients consisting of or containing genetically modified organisms, the words “genetically modified (name of ingredient)” shall appear on the label; Food LabellingThe Regulations stipulate that all packaging containing food for sale must bear a label with the corresponding name of the food or a description of the food with the common name of its main ingredients, unless expressly exempted. In some cases, other specific explanations are needed. For foods containing beef or pork, its derivatives or lard, the label must include, for example, a statement of the presence of beef or pork, its derivatives or lard. Where the foodstuff contains beef or pigmeat or its derivatives or lard, a reference to the presence of beef or pigmeat or its derivatives or lard in the prescribed form shall appear on the label. (d) the presence or addition to the food is permitted. (a) the chemical and/or common name of the proposed additive (note: trade names are not permitted); (b) the specific nature of the food for which the application was submitted and the classification of the product in accordance with the 1985 Food Regulation (specify the number and reason for the proposed Regulation); (c) the proposed minimum and maximum levels of use for each article referred to in point (b). 13) Verification of the quantity of additive in raw, processed and/or finished foods and method of determination. 1. the manufacturing process;2) the analytical control method used at the various stages of production, processing and packaging;3) the pharmacological and toxicological studies carried out in accordance with the general requirements of the World Health Organization Technical Report, Series 144, “Methods of testing deliberate food additives to determine their safety of use”.

Specifically for foods or ingredients known to cause hypersensitivity, the origin of foods and food ingredients obtained by modern biotechnology must be declared as a “gene derived from (origin)”. 2. Food (Amendment) Regulations 2016 (No. 2) (“Amendment No. 2”)Amendment No. 2 extends the permitted food additives to those permitted in the Codex Alimentarius. Before Amendment No 2, only preservatives authorised by the Sixth Annex may be added to foodstuffs. Amendment No 2 entered into force on 1 September 2016. The regulations stipulate that food labels must not contain the words “organic”, “organic”, “organic”, “organic”, “biodynamic” or other words of equivalent meaning, unless the food complies with the requirements of Malaysian standard MS 1529: Production, processing, labelling and marketing of organic foods of plant origin.

This standard contains provisions and requirements in practice for products from organic farming and the type of food treatment that can be carried out and considered organic. (3) the processing function of the additive in relation to certain foodstuffs; In Malaysia, food standards are developed by the Industry Standardization Committee under MOSTI. In general, the entire standardization system has been built on the basis of the standards and principles of the International Organization for Standardization (ISO), the Codex Alimentarius and the International Accreditation Forum. There are two types of standards, including national standards for all industries coded as MS numbers (short for Malaysia Standards)+, and equivalent international standards coded as ms+ international standard code. It should be noted that in Malaysia, standards are essentially voluntary standards, with the exception of those cited by the regulations. A certified mark can be identified by an official certification. (c) omit in the name or description of a foodstuff the words which, in accordance with the regulations adopted pursuant to the law, must appear in the name or description which are marked or affixed to that foodstuff or which are labelled or affixed to packages containing such foodstuffs; the Regulations require that, where the food consists of two or more ingredients, other than water, food additives or added nutrients, the corresponding name of each of those ingredients in descending order of weight and, where required by the Regulations, an explanation of the proportion of those ingredients be indicated on the label. In particular, as regards flavourings, authorised flavouring substances which may be used in foods include: 1.

substances listed in one or more of the following publications: (b) those rules prohibit labelling or affixing to such foods or labelling or affixing to packaging containing such foods; According to the regulations, no label can appear on the additional packaging of a food. If the food contains vitamins and minerals, the food label may include a policy indicating the amount of those vitamins and minerals in accordance with the criteria expressly laid down in the regulations. As mentioned in the definition, food additives in Malaysia are divided into 7 functional classes as follows: The information to be provided must be clearly and prominently indicated on the label of a food. Font sizeThe size of letters to be used on labels may be prescribed by regulation for certain foods. Unless otherwise specified, the following general rules apply: For food packaging, “nutrition labelling” is defined in the regulations as “a description intended to inform the customer about the nutritional content of a food”. Unless expressly stated otherwise in the regulations, the label of the food must contain its nutritional content, including but not limited to: Another important authority is the Ministry of Science, Technology and Innovation (MOSTI), which is responsible for the development and promotion of food standards. 1) preservatives;2) antimicrobials;3) dyes;4) flavourings;5) flavour enhancers;6) antioxidants;7) food conditioners; The above definitions and general application requirements for food additives are set out in Part V of the Food Regulations, 1985. Food conditioners are divided into 11 subcategories, including:1) emulsifiers;2) defoaming agents;3) stabilizers;4) thickeners;5) modified starches;6) gelling agents;7) acidity regulators;8) enzymes;9) solvents;10) glazing agents; and 11) Anti-caking agents Some of the substances listed in the functional class of food conditioners may also be used as aids for food processing in some cases. (b) is a food that consumers normally expect in the food; For locally produced organic food, an “organic certificate” must first be obtained from the Ministry of Agriculture of the Ministry of Agriculture and Agribusiness of Malaysia so that these foods can be labelled as “organic”. When the food is imported, the Organic Alliance of Malaysia has a mandate to determine if the food is produced organically. (d) For the purposes of points (a) and (b), in the case of foods containing more than one ingredient, the particulars in the list of ingredients shall appear immediately after the ingredients. and According to the regulations, claims highlighting the absence or non-addition of a particular substance in or to a food may be indicated on the label, provided that the claims can be substantiated, are not misleading and that the substance In addition, the ingredients must be indicated on the label if the food contains ingredients known to cause hypersensitivity.

(9) the stability and persistence of the additive in the intended feedingstuffs; New food additives or the extension of their scope should be evaluated by the Expert Committee on Food Additives and Contaminants and approved by the DSQS. The evaluation of applications for the incorporation of existing authorised additives into other food standardised under food law will focus mainly on the assessment of the technological function and the proposed minimum and maximum levels, as well as on the exposure assessment of additives with an ADI. For new applications for the authorisation of food additives, the applicant must also demonstrate risk control solutions during processing and carry out pharmacological and toxicological studies. It should also be noted that the demand for additives used in food packaging is also included in the scope of food additives and the difference in the assessment procedure lies in the fact that the degree of migration of food additives from food packaging to food must be indicated.