The Ministry of Health of Israel has announced an update to its front-of-pack nutrition labelling framework, expanding the list of foods eligible to carry the country’s “green label”. The reform introduces a new category—“Prepared Dishes and Salads”—allowing certain ready-to-eat and packaged meal products to qualify for the label if they meet established nutritional standards.
Under the updated policy, foods such as legume-based salads, vegetable and whole-grain dishes, hearty soups, and combination meal plates may now display the green label, provided that all ingredients used in the product comply with the required nutritional criteria. The measure forms part of Israel’s broader strategy to create a healthier food environment and encourage consumers to make more informed dietary choices.
The green label is part of Israel’s nutrition labelling system designed to complement warning labels used for products high in unhealthy nutrients. Foods carrying the green label must not qualify for a red warning label, which is applied to products containing excessive levels of sugar, sodium, or saturated fat. The label therefore highlights foods considered healthier options within their respective categories.
According to the scientific committee responsible for defining the criteria, products eligible for the green label must also comply with several additional requirements. These include adherence to maximum sodium limits for each food group, where applicable, and alignment with national dietary recommendations for the healthy general population.
The system also considers the degree of food processing, referencing the NOVA food classification system. Eligible foods must generally be unprocessed, minimally processed, or processed foods, and must not contain preservatives or additives other than those permitted for basic fortification. Processing activities are limited primarily to mixing and the addition of approved ingredients such as salt or spices. Ultra-processed foods are generally excluded, except in limited cases defined for specific product groups.
In addition, foods carrying the label must provide a meaningful nutritional contribution to the overall diet, consistent with Israeli dietary guidelines.
The Ministry of Health stated that it is also working to increase the visibility and accessibility of the green label. Planned initiatives include promoting the label on supermarket shelves, integrating it into online grocery platforms, encouraging its use in public and institutional catering tenders—particularly in educational settings—and incorporating it into nutrition education campaigns and professional training programs.
The reform represents another step in Israel’s ongoing efforts to strengthen nutrition policy and guide consumers toward healthier food choices through improved labelling and public awareness initiatives.
Consumer News Region