United Arab Emirates (U.A.E.) Food Regulation

The food regulatory framework of the United Arab Emirates (U.A.E.) is one of the most robust and heavily monitored in the Middle East, driven by the country's reliance on importing up to 90% of its food requirements. The U.A.E. operates a dual-level regulatory system comprising Federal and Emirate-level authorities. Federal authorities establish overarching laws, national policies, and standardizations—predominantly by harmonizing with the Gulf Cooperation Council (GCC) Standardization Organization (GSO)—while the local municipalities or food safety authorities within each of the seven emirates (such as Dubai and Abu Dhabi) are directly responsible for border inspection, enforcement, and executing import registration processes.

1. Competent Authority

The oversight of food and beverage products in the U.A.E. is primarily handled collaboratively by federal ministries and localized municipal bodies:

2. Main Regulations

The U.A.E.'s regulatory framework is underpinned by a series of federal laws, cabinet resolutions, and unified GCC technical regulations. Key regulations include:

Notes: UAE food standards can be accessed with a fee from MOIAT.

3. Market Access Approval

Businesses seeking to import goods into the U.A.E. must ensure absolute compliance with federal standards and complete administrative procedures largely dictated by the specific emirate of entry.

3.1 Importer Registration

Before a company can import any food product into the U.A.E., it must be legally established within the country.

To import, a company must possess a valid Trade License issued by the respective emirate's Department of Economic Development (DED), explicitly stating "Food Trading" or a specific food-related commercial activity.

Once the trade license is obtained, the importer must register their company with both:

• ZAD (National Food Accreditation and Registration System): The federal electronic platform managed by MOCCAE.

• Emirate-Specific Customs & Municipality Portals: For instance, registering on the Dubai Trade portal and the Dubai Municipality's FIRS (Food Import and Re-Export System), or Abu Dhabi's ZADI platform, depending on the port of entry. The importer must also declare their authorized local warehouses.

3.2 Market Authorization

3.2.1 Food Product Registration 

Food products require product registration and label assessment before importation to ensure its conformity with local and GCC specifications. Food registration can be conducted via the Federal ZAD system, Dubai Municipality's FIRS (Food Import and Re-Export System), or Abu Dhabi's ATLP (Abu Dhabi Advanced Trade and Logistics Platform), depending on the port of entry.

Take food registration on ZAD system for example,

The food establishment must provide the followings:

• A detailed, clear, and legible copy of the food product's label to be evaluated and/or registered in both Arabic and English

• A picture of the product in its final form to clarify the type of food package

• For products with nutritional or health claims, an official certificate from the competent authority in the country of origin must be provided to substantiate the claims

The overall procedures of food registration can be outlined as below:

• Step 1: Food establishments must submit electronic registration requests for each food product, including the following information:

  - Barcode number

  - Country of origin

  - Package type

  - Weight or size

  - Unit of weight or volume

  - Brand

  - Manufacturer's name and address

  - Product trade name

  - Food additives included in the ingredients

  - Storage temperature

  - Ingredients

• Step 2: Food establishments must submit supporting certificates for claims on the food label (if applicable).

• Step 3: Upon submission, the applicant receives a reference number from the ZAD system.

• Step 4: The local competent authority receives and reviews the request, verifies compliance, and ensures that the product is not already registered in the national food registry.

• Step 5: If the request is approved, the registration process continues based on an electronic model comprising four parts:

  - Detailed product information

  - Product classification and assignment of the appropriate scientific name

  - Determination of the initial risk level of the product

  - Establishment of laboratory testing standards, including microbiological and chemical tests, in accordance with the latest approved technical regulations and standards

• Step 6: The applicant is notified of the registration result via the ZAD system and may obtain a registration certificate if approved.

• Step 7: Registered products are included in the comprehensive database within the ZAD system, enabling food establishments to submit import/export requests and allowing local authorities to monitor these products.

Notably, if the food product is already registered on the ZAD system and for sale in Dubai, businesses are not required to register the product again on FIRS system, but still needs to apply for food label assessment.

3.2.2 Halal Certification 

The U.A.E. strictly prohibits the import of live swine. Any pork-containing products require special permits and are restricted to designated non-Muslim retail sections. All imported meat, poultry, and products containing animal-derived ingredients (e.g., gelatin) must be accompanied by a Halal Certificate and a Halal Slaughter Certificate. For other food products, halal certification is optional but recommended.

These must be issued by a Halal certification body in the country of origin that is accredited and recognized by the MOIAT. The comprehensive directory of accredited and registered Halal certification bodies worldwide is maintained at the MoIAT Registered Halal Certification Bodies Database. MOIAT also maintains the list of Approved Halal Slaughter Houses.

3.2.3 Accreditation 

Certain food products require an accreditation certificate to be distributed in the UAE. Key accreditation schemes include Emirates Conformity Assessment Scheme (ECAS) and Emirates Quality Mark (EQM).

Under these schemes, regulated products must meet the requirements for safety and quality specified in the technical regulations adopted by the UAE government. Regulated food products include bottled drinking water, energy drinks, honey, juices, milk and dairy products.

3.3 Import License and Request

Importing food products into the U.A.E. requires authorization for each shipment. The importer must lodge an "Import Request" through the relevant digital platform prior to the shipment's arrival.

Take Dubai Municipality for example,

The food trading establishment must provide the following documents:

• Bill of Entry issued by Dubai Customs

• Delivery Order

• Packing List

• Original Health Certificate for the consignment, issued by a governmental food health authority in the country of origin, or copy of the Health Certificate or the Health Certificate number if it's electronically issued to verify the validity of its issuance

• Original Halal Slaughtering Certificate or Halal Certificate (for consignments of meat, poultry, and derivatives) issued by an Islamic authority in the country of origin and approved by UAE authorities

• Any other certificates required by the Food Safety Department, as a result of any emerging global developments or according to local decisions, such as:

• Genetically Modified Organisms (GMO)-Free Certificate

• Avian Flu Free Certificate

• Dioxin-Free Certificate

• Free from Heavy Metals such as Nitrofurans and Malachite Green Certificate

• Certificate of Feeding Farmed Fish an Animal Meal-Free Diet (not applicable to wild-caught fish)

• Certificate of Proof for Organic Food Products issued by entities recognized by the Ministry of Climate Change and Environment, etc

• Radiation-Free Certificate

• Health, nutrition, or other certificates, when necessary

3.4 Border Inspection

In the UAE, inspection of imported food is generally carried out by the competent food safety authorities at the emirate level at the point of entry.

In the Emirate of Dubai, Dubai Municipality oversees imported food through its Food Safety Department, utilizing the Food Import and Re-export System (FIRS) to conduct risk-based assessments. Depending on the assigned risk level, consignments may be subject to document verification, physical inspection, and, where necessary, sampling and laboratory testing. Laboratory analysis is typically conducted based on the outcome of the risk assessment.

In the Emirate of Abu Dhabi, ADAFSA implements a risk-based classification system for food products, categorizing them into different risk levels (e.g., high, medium, and low). Corresponding control measures are applied accordingly, including document review, physical inspection, and, where appropriate, sampling and laboratory testing. The level of control is dynamically determined based on factors such as product category, compliance history, and risk assessment outcomes. Risk classification criteria and regulatory requirements may be subject to change in line with policy updates.

4. Product Standards

Every product entering the U.A.E. is verified against specific technical regulations adopted by the MOIAT (UAE.S GSO standards). Examples of these standards include:

5. Food Ingredients

5.1 Food Additives

In the UAE, at the core of the food additive framework is the national technical regulation UAE.S 192, which essentially represents a localized adoption of international standards. In determining whether a food additive is permitted, the UAE applies a hierarchical reference approach. First and foremost, the Codex Alimentarius—particularly the General Standard for Food Additives (GSFA)—serves as the primary reference. In principle, if an additive is approved under Codex, with clearly defined food categories and maximum use levels, it is generally acceptable for use in the UAE.

Where Codex does not provide guidance, the UAE allows reference to the European Union's food additive regulatory framework (e.g., Regulation (EC) No 1333/2008) as a secondary source. This approach enables the UAE to maintain international alignment while retaining regulatory flexibility. In cases where an additive is not covered by either Codex or EU legislation, companies may submit scientific data and supporting regulatory justifications for a case-by-case assessment by the competent authority.

The UAE follows a "positive list with conditions of use" principle. This means that not only must an additive be permitted, but it must also comply with specified conditions, including food category restrictions, functional classes, and maximum usage levels. Additionally, the UAE may impose national-level amendments to restrict or prohibit certain substances; for example, titanium dioxide (E171) has been banned as a food additive since 2023. The UAE also enforces strict limitations on the use of alcohol, which is generally not permitted as an additive except where it occurs naturally.

5.2 Novel Food

The UAE.S 5048 General Requirements for Novel Foods establishes the regulatory framework governing the importation, manufacture, and marketing of novel foods in the UAE. It defines novel foods as those developed through new production technologies, innovative formulations or combinations, or derived from previously unconsumed edible sources. This category also encompasses foods that have not been widely consumed by humans in the UAE prior to the implementation of the standard.

In addition to providing a definition, the standard outlines specific categories of novel foods, complementing other food classifications addressed under separate regulatory standards. For regulatory acceptance, the UAE adopts a reliance-based approach: novel foods are generally considered approved if they are listed as safe by the U.S. FDA (e.g., under the GRAS framework) or authorized as novel foods within the European Union.

6. Labeling and Claim

6.1 Food Labeling

UAE.S GSO 9 serves as the primary reference for general labeling requirements. Every food label must provide clear, precise, and legible information. The essential checklist includes:

• Product Name: The specific, true nature of the food.

• List of Ingredients: In descending order of ingoing weight.

• Allergen Declaration: Specific warnings for major allergens (e.g., crustacea, eggs, fish, peanuts, soybeans, milk, gluten-containing cereals, sulfites).

• Net Quantity: In metric units.

• Manufacturer/Importer Identification: Name and address.

• Country of Origin: Must clearly state the specific country.

• Lot/Batch Number: For traceability.

• Date Marking: Both the Production Date and Expiry Date are required for products having mandatory shelf life.

• Storage Instructions: Mandatory for products requiring special storage conditions.

• Language: All mandatory information must be presented in Arabic. English is permitted alongside Arabic. If the original package lacks Arabic, a firmly affixed translation sticker may be applied prior to retail, provided it does not obscure any original text or dates.

Under UAE.S GSO 2233, a nutritional table is mandatory, detailing energy, protein, carbohydrates, fats, sodium, and dietary fiber. If vitamins, mineral salts, or any other dietary nutrients are added as ingredients, the content of each dietary nutrient should be indicated separately in the nutrition information.

Besides, additional labeling requirements must be fulfilled for irradiated food, organic food, genetically engineered foods, and etc.

6.2 Food Claims

Food businesses may use nutritional and health claims on a voluntary basis, provided they strictly comply with UAE.S GSO CAC GL 1 General Guidelines on Claims and UAE.S GSO 2333 Permitted Health and Nutrition Claims Made on Food and Their Conditions of Use. Importantly, nutrition and health claims are not permitted with foods for infants and young children except where specifically provided in corresponding Codex standards or national legislation.

• Nutrition Claims: (e.g., "Low Fat," "Sugar-Free," "Source of Calcium") These can be absolute or comparative. The food must meet precise compositional criteria outlined in the standard to bear these claims.

• Health Claims: Claims suggesting a relationship between a food and health (e.g., "Boosts Immunity," "Helps lower cholesterol") must be scientifically substantiated and verified by the competent authorities.

Notably, the following claims are not permitted:

• Claims which make reference to the rate or amount of weight loss.

• Claims which make reference to recommendations of individua doctors or health professionals cannot be made on food.

• Claims which suggest that health could be affected by not consuming the food.

• Claims show that a food can be used in the prevention, alleviation, treatment or cure of a disease, disorder or particular physiological condition.

• Claims stating that any given food will provide an adequate source of all essential nutrients.

• Claims implying that a balanced diet or ordinary foods cannot supply adequate amounts of all nutrients.

• Claims which cannot be substantiated.

• Claims which could give rise to doubt about the safety of similar food or which could arouse or exploit fear in the consumer.

• Meaningless claims including incomplete comparatives and superlatives.

• Claims as to good hygienic practice, such as "wholesome", "healthful", "sound".

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