[Updated] South Korea Revises Standard of Sodium and Sugar Reduction Label

The article was published on October 18, 2024 and is updated on October 31, 2024. 

On October 30, 2024, the MFDS announced the average content of sodium and sugar of applicable products, based on the sodium or sugar content of similar products currently available on the market. Sodium or sugar reduction labeling can only be applied if the nutrient content is 10% lower than the average value for that subcategory.

On October 17, 2024, the Ministry of Food and Drug Safety (MFDS) published the revised Standard of Sodium and Sugar Reduction Label. Key revisions include the expansion of sodium and sugar reduction labeling scopes, effective immediately.

1. Expanded Sodium Reduction Labeling Scope:

Newly Included Food Categories:

• Dried noodles (only products containing seasoning)

• Ready-to-eat foods: lunchboxes (full meal type), hamburgers, sandwiches

• Ready-to-cook foods: lunchboxes (full meal type)

• Bakery products: pizza

Previous Scope:

Fried noodles, ready-to-eat foods (triangular gimbap, gimbap, rice balls), ready-to-cook foods (soups, stews, hot pots, frozen rice, dumplings)

2. Expanded Sugar Reduction Labeling Scope:

Newly Included Food Categories:

• Bakery products: Castella, cakes, muffins, pies

• Frozen desserts: ice cream, ice milk, sherbet, frozen desserts

• Coffee: liquid coffee (only products containing dairy)

• Probiotic beverage

Previous Scope:

Processed milk, fermented milk, concentrated fermented milk

According to the MFDS, although sodium intake among citizens is declining, it still exceeds the World Health Organization's recommended levels by 1.5 times. Additionally, sugar intake in certain age groups surpasses recommended limits. This amendment aims to encourage the production and distribution of sodium- and sugar-reduced products, promoting healthier food options.