"Less Sweet and Less Salty" ... 'Samgak Gimbap' Also Features 'Low-Sodium and Low-Sugar' Labels

MFDS Revises Labeling Standards to Promote Sodium and Sugar Reduced Products

[Asia Economy Reporter Jo In-kyung] The 'low sodium' and 'low sugar' labels, which were previously only displayed on ramen, will now also be used on triangular gimbap, soups and stews, and hot pot dishes.

The Ministry of Food and Drug Safety recently announced on the 4th a partial amendment to the "Sodium and Sugar Reduction Labeling Standards," expanding the scope of low sodium and low sugar labeling to meet consumer demand for less salty and less sweet foods.

According to the amendment, the existing sodium and sugar reduction labeling targets will be expanded from ramen (fried noodles) to triangular gimbap (ready-to-eat foods), soups and stews, and hot pot dishes (ready-to-cook foods).

If the sodium or sugar content is reduced by more than 10% compared to the average values of products currently on the market, or by more than 25% compared to similar products from the same company, labels such as 'less sweet,' 'less salty,' or 'reduced sodium' can be used. The Ministry of Food and Drug Safety plans to gradually expand the labeling targets to include frozen rice and other products in the future.

A ministry official explained, "Triangular gimbap and similar products are representative convenience foods most consumed by consumers. Monitoring of products currently on the market showed relatively high sodium content, so they were added as targets for the sodium reduction labeling standards."

The businesses eligible to use sodium and sugar reduction labels will also be expanded from existing food manufacturers to distribution specialized sellers. According to the Food Sanitation Act, distribution specialized sellers refer to businesses that do not manufacture or process food themselves but commission food manufacturers or processors to produce or process food (OEM method) and distribute and sell it under their own brand.

The government plans to reduce the average daily sodium intake of Koreans to 3000 mg (7.5 g of salt) or less by 2025 and promote the release of various products with reduced sodium and sugar content. Last year, a survey of 2,147 consumers found that 85.7% of respondents intended to reduce their consumption or purchase frequency of foods high in sodium and sugar, and 89.9% expressed willingness to purchase products with reduced sodium and sugar.

The Ministry of Food and Drug Safety stated, "before the enforcement of the notice, we will distribute guidelines on sodium and sugar reduction labeling standards to food and beverage companies to enhance understanding of sugar and sodium reduction labeling and ensure the early establishment of the reduction labeling system."

This content was produced with the assistance of AI translation services.