Food labeling is a critical factor in the industry, both for attracting consumers and ensuring safety through strict national and international regulations. Choosing the right materials and finishes goes beyond aesthetics; it defines the packaging’s durability, legality, and functionality.
At Adhesivas Ibi, as expert manufacturers, we understand the technical and regulatory challenges involved in developing labels that are functionally safe, legally compliant, and highly informative.
Key requirements for food product labeling
The primary goal of food labeling is to provide transparent information without compromising product integrity. Labels must satisfy rigorous safety requirements to protect consumers, ensuring that both the substrate and the adhesive are suitable for their intended environment.
Mandatory information under regulation (EU) 1169/2011
In the European market, this regulation dictates the mandatory data: food name, highlighted allergens, ingredients list, net quantity, and expiration date. Accurate ingredient labeling is essential for consumer trust and safety.
Compliance for food contact materials (FCM)
Under Regulation (EC) 1935/2004, labels must be manufactured to ensure they do not transfer chemical components in quantities that could endanger human health. We also distinguish between the Front Label (marketing-focused, logo, and branding) and the Back Label (technical and mandatory legal data).
Common materials in food labeling
The chosen material must withstand specific environmental conditions: dry, refrigerated, or frozen.
Specialized Papers for Indirect Contact: Coated papers offer high print quality and are a cost-effective solution for dry goods.
Synthetic Films (PP, PE, PET): Polypropylene and Polyethylene provide a physical barrier against moisture, grease, and tearing. These are the gold standard for refrigerated and frozen products.
Technical finishes and food safety
Finishes provide essential functionalities to prevent information from fading or degrading:
UV Varnish: Ideal for protecting the print against scuffing, scratching, and abrasion during logistics.
Moisture-Resistant Laminates: These provide durability for chilled products, preventing the label from degrading due to condensation.
Food-Grade Low Migration Inks: Formulated specifically to prevent the transfer of chemical components through the packaging.
Premium Value-Add: For gourmet products, such as organic oils or premium wines, combining safety with aesthetics is possible through Embossed Labels, which provide a premium tactile feel while maintaining industrial resistance.
Labeling by food category
Each category requires a specific material and adhesive combination:
Dry Goods & Preserves: Coated paper with permanent adhesives.
Chilled & Frozen Products: Synthetic films with deep-freeze adhesives designed for sub-zero temperatures.
Oily or Fatty Products: Plastic materials that prevent grease penetration and surface staining.
Design implications of regulation 1169/2011
The regulation directly impacts visual legibility and clarity:
Font Size & Hierarchy: The “x-height” must be at least 1.2 mm (or 0.9 mm for packaging with a surface area smaller than 80 cm²).
Information Hierarchy: 1st Level: Product name and net quantity; 2nd Level: Allergens and expiration date; 3rd Level: Ingredients list, nutritional facts, and country of origin.
Language & Responsibility: Information must be in the official language of the country of sale, identifying the food business operator responsible for the data.
Frequently Asked Questions
Per Regulation 1169/2011, labels must include the product name, ingredients, highlighted allergens, net weight, shelf life, storage conditions, and the responsible business operator’s details.
The mandatory x-height for font is 1.2 mm. For small packaging (surface area < 80 cm²), a minimum of 0.9 mm is permitted to ensure legibility in tight spaces.
Synthetic materials like Polypropylene (PP) are required for products stored in humid, greasy, or cold environments (fridges/freezers). They prevent the label from peeling off or the text from becoming unreadable due to condensation.
These are specialized inks used in the food industry to ensure that no chemicals migrate from the label through the packaging into the food, preserving both product safety and flavor.
