In a significant move to bolster public health awareness, China’s National Health Commission (NHC) has issued a nationwide appeal for consumers to actively scrutinize nutritional information on food packaging. The initiative accompanies the upcoming implementation of revised labeling standards for prepackaged foods, with a strong emphasis on digital innovation to enhance accessibility.
NHC spokesman Yang Jinrui announced that updated ‘General Rules for Nutrition Labeling of Prepackaged Foods’ are scheduled to take full effect on March 16, 2027. However, food manufacturers are being actively encouraged to adopt these enhanced standards ahead of the mandatory deadline. The revised regulations introduce a critical update by classifying saturated fats and sugars as mandatory core components that must be prominently displayed alongside existing requirements for total fat and sodium.
A groundbreaking aspect of the new framework involves the integration of digital labeling technology. Food enterprises will be incentivized to incorporate QR codes on packaging, which consumers can scan to access comprehensive product information through digital interfaces. These smart labels will feature adjustable font sizes, voice recognition capabilities, and video playback functions—innovations specifically designed to assist elderly consumers and those with visual impairments.
Furthermore, the updated labeling standards will provide clearer contextual information by indicating what percentage of the recommended daily intake a single serving of the product contributes for each nutrient. Health authorities emphasize that developing the habit of reading nutritional information represents a fundamental step toward making informed dietary choices and safeguarding long-term family health, particularly as China addresses nutrition-related public health challenges.
The commission’s announcement reflects China’s broader commitment to utilizing technological solutions and regulatory measures to promote preventive healthcare and consumer empowerment in nutritional decision-making.