Malaysia’s Ministry of Health has released a guidance document aimed at standardizing the terminology used for food additive functional classes in both Bahasa Malaysia and English, particularly for food labelling purposes. The guidance is intended to serve as a reference for food manufacturers and industry stakeholders to ensure consistent translation and usage of functional class terms when declaring food additives on product labels.
The document clarifies that, under the Food Regulations 1985 (Malaysia), food additives permitted for use in Malaysia include those specifically listed in the national regulations as well as additives recognized under international standards established by the Codex Alimentarius Commission, including the Codex Commodity Standards and the General Standard for Food Additives (GSFA). The guidance reiterates that food additives may only be used in designated food categories and within the maximum permitted levels specified in the applicable standards. Where discrepancies occur between the maximum levels established under the Food Regulations 1985 and those specified in Codex standards, the less stringent limit will apply.
Labelling Requirements for Food Additives
The guidance also reiterates labelling provisions set out in Regulation 11(1)(g) of the Food Regulations 1985, which requires that the presence of a food additive be clearly declared on the product label. When a food additive is added to a food product, the label must indicate the additive’s functional class together with either the INS number or the name of the additive.
For additives that possess an International Numbering System (INS) number, labels may declare the additive using either the functional class followed by the INS number or the functional class followed by the additive name. For example, labels may state “preservative (INS 211)” or “preservative (sodium benzoate)”. If the additive does not have an INS number, the declaration must include the functional class and the name of the additive, such as “flavour enhancer (yeast extract)”.
In cases where the additive is classified as a flavouring substance, the regulation requires only the declaration of the functional class, such as “flavouring.”
Functional Classes of Food Additives
The guidance further explains that the functional class of a food additive refers to the category in which an additive is grouped according to its technological function in food, meaning the role or effect it provides when incorporated into a product. Malaysia adopts functional class classifications based on those established under the Food Regulations 1985 and internationally recognized Codex standards.
To facilitate consistent labelling and translation practices, the guidance provides a standardized list of 30 functional classes of food additives in both English and Bahasa Malaysia. These include widely used additive functions such as acidity regulators, anticaking agents, antioxidants, emulsifiers, flavour enhancers, preservatives, stabilizers, sweeteners, and thickeners, as well as other technological functions such as packaging gases, propellants, glazing agents, and modified starches.
By providing standardized terminology for these functional classes, the Ministry aims to ensure greater clarity and uniformity in food labelling, particularly for bilingual declarations required in the Malaysian market. The guidance is expected to assist food manufacturers, importers, and regulatory authorities in aligning product labels with regulatory requirements while reducing inconsistencies in translation or terminology.
Overall, the document supports Malaysia’s broader regulatory objective of enhancing transparency in food labelling and improving consumer understanding of food additives, while maintaining alignment with international food standards. For further inquiries regarding the guidance, stakeholders may contact the Food Safety and Quality Programme of the Ministry of Health Malaysia.
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