Regulation 5 explained: this guide covers what it means, who it applies to, the step-by-step process, documents required, fees, due dates and penalties in India — so you can stay compliant with confidence and avoid costly mistakes.
Regulation 5(1) requires the name of the food on the front of pack, and regulation 5(2) sets out how the list of ingredients must be written: a title, descending order of weight or volume, specific names or class titles, compound ingredients, added water and the ingoing percentage of emphasised ingredients.
The text is read as amended up to 24 March 2026 (FSSAI Compendium Version VIII dated 09.09.2025; the First Amendment Regulations, 2026 apply from 1 July 2027 and do not alter regulation 5(1) or 5(2)). FSSAI compendia are reference consolidations and the Gazette text prevails. Later notifications should be checked on fssai.gov.in. Our FSSAI label compliance service can check a pack against these rules.
The name of the food must indicate its true nature and appear on the front of pack. Ingredients are listed in descending order of weight or volume at the time of manufacture, using specific names (or the class titles the Regulations allow). A compound ingredient is declared either with its own bracketed list or broken into its parts, and added water must be declared with stated exceptions.
Regulation 5(1): the name of the food
Every package of food shall carry the name of the food, which indicates the true nature of the food, on the Front of Pack:
- (a) Where a food is specified by certain essential composition under the Food Safety and Standards Regulations, establishing its identity, the name provided there shall be used. Many product names are fixed by the Food Products Standards and Food Additives Regulations; our overview of the labelling requirements gives the wider picture.
- (b) In the absence of such a name, either a common or usual name or an accompanying description of the true nature of the food shall be used.
- (c) It may additionally carry a "coined", "fanciful", "brand" or "trade name", subject to compliance with the Advertising and Claims Regulations, 2018.
The front of pack is the part facing forward in the principal field of vision, as defined in regulation 2(1)(i); see regulations 1 to 4.
Regulation 5(2): the list of ingredients
Except for single ingredient foods, a list of ingredients shall be declared as follows.
| Clause | Rule |
|---|---|
| (a) | An appropriate title such as "Ingredients/List of Ingredients" |
| (b) | Ingredients listed in descending order of composition by weight or volume, as the case may be, at the time of manufacture |
| (c) | A food additive carried over in an amount sufficient to perform a technological function, through a raw material or other ingredient in which it was used, shall be included in the list |
| (d) | A specific name shall be used for ingredients; class titles may be used for the listed classes |
| (e) | Compound ingredients declared by specific names, either with a bracketed list (descending order of proportion, m/m) or by declaring all ingredients as if individual; a compound ingredient under 5 per cent. of the food need not have its ingredients declared, other than food additives that serve the technological function |
| (f) | Added water shall be declared, except where water forms part of an ingredient such as brine, syrup or broth already declared |
| (g) | Ingoing percentage of an emphasised or characterising ingredient |
Class titles, clause (d)
For ingredients falling in the respective classes, the class titles in an 18-row table may be used. Rows as printed:
| Serial | Name of the class | Class title |
|---|---|---|
| 1 | Edible vegetable oil | Give name of the specific edible oil such as mustard oil, groundnut oil, etc. |
| 3 | Animal fat / oil other than milk fat | Give name of the source of fat; pork fat, lard and beef fat or extract thereof shall be declared by specific means |
| 5 | All species of fish where the fish constitutes an ingredient of another food and the labelling does not refer to a species | Fish |
| 11 | Sucrose | Sugar |
| 15 | All milk and milk products derived solely from milk | Milk solids (source may also be given) |
| 17 | All vitamin(s) and their compounds | Vitamin(s) |
| 18 | All minerals and trace elements and their compounds/salts | Mineral(s) and/or trace element(s) |
Serial 2 (edible vegetable fat) requires the type of fat to be given, for example interesterified vegetable fat, hydrogenated oils, partially hydrogenated oils, margarine and fat spreads. Serial 6 (all types of meat) requires the name of the source of meat. Serial 8 covers spices, herbs and condiments and their extracts. The other rows are starches, cheese, gum base, dextrose, caseinates, cocoa butter, crystallized fruit or vegetables, and the cocoa group.
Compound ingredients, clause (e)
A compound ingredient, itself the product of two or more ingredients, is declared either (i) as such in the list, immediately accompanied by a bracketed list of its ingredients in descending order of proportion (m/m) at the time of manufacture, or (ii) by declaring all its ingredients as if they were individual ingredients of the final food. Where the compound ingredient makes up less than 5 per cent. of the food, its ingredients need not be declared except food additives that serve a technological function.
Added water, clause (f)
Added water is declared in the list, unless it forms part of an ingredient such as brine, syrup or broth used in the compound food and declared as such. Two provisos: water or other volatile ingredients evaporated in the course of manufacture need not be declared; and for dehydrated or condensed food intended to be reconstituted, ingredients of the reconstituted food are declared in descending order, with a statement such as "Ingredients of the product when prepared in accordance with the directions on the label".
Ingoing percentage, clause (g)
For foods sold as a mixture or combination, the ingoing percentage by weight or volume at the time of manufacture of an ingredient (including a compound ingredient or category of ingredients) shall be disclosed where it:
- (i) is emphasised as present on the label through words, pictures or graphics; or
- (ii) is not within the name of the food but is essential to characterise it and is expected by consumers, and omission would mislead or deceive.
The disclosure is not required where: (i) the ingredients are flavouring agents including spices, condiments, herbs or extracts, mixed masalas or seasonings; (ii) a reference in the name of food would not mislead because the variation in quantity is not necessary to characterise the food; (iii) the drained net weight is indicated on the label as required, except in mixed ingredient products where certain ingredients are emphasised; (iv) specific provisions are stipulated in the Regulations for a food; (v) a pictorial representation is a serving suggestion; or (vi) added micro-nutrients and preparations like vitamins, minerals and amino acids are subject to a nutrition declaration under regulation 5(3).
An invented example
Sunhill Foods makes a tomato chutney with a bottled spice paste as one ingredient. The front of pack carries "Tomato Chutney", a common name. The back lists Ingredients: tomato, sugar (sucrose may be given as "Sugar"), mustard oil, "Spice paste (garlic, chilli, cumin ...)" in brackets, salt and water. If the spice paste is under 5 per cent. of the chutney, its non-additive ingredients need not be listed. If the label shows a large picture of tomatoes and says "made with sun-ripened tomatoes", the ingoing percentage of tomato must be disclosed under clause (g) unless an exception applies. A sachet of the chutney powder that is reconstituted with water would carry the statement on ingredients when prepared as directed.
Need help with ingredient declarations?
Ingredient lists are one of the most checked parts of a label: the order, the class titles, the compound ingredient and the ingoing percentage all matter. Our FSSAI label compliance team can review a draft before printing and check it against regulation 5(2) and the product standard.
Key takeaways
- The name of the food goes on the front of pack and must show its true nature (regulation 5(1)).
- Ingredients are listed in descending order of weight or volume at the time of manufacture.
- Class titles are allowed only for the 18 classes in the table.
- A compound ingredient is bracketed or broken down; under 5 per cent. its ingredients, other than functional additives, need not be listed.
- Added water must be declared, with stated exceptions, and ingoing percentages apply to emphasised ingredients.
Read next
- Regulations 1–4: definitions and general requirements
- Regulation 5(3): nutritional information
- Allergen declaration on food labels
- FSSAI labelling requirements: a complete guide
Disclaimer: Based on the FSSAI regulations named above as consolidated in FSSAI's compendium versions or as published in the Gazette, with the later notifications the article names (consulted on fssai.gov.in on 2-3 October 2026). Later notifications and the Food Safety and Standards Act, 2006 provisions referred to should be checked. This article is general information, not legal advice; check the official text before acting.