What are the guidelines for how labels on food should be presented?
Labelling particulars must be easy to understand, clearly legible and indelible and, when the food is sold to the ultimate consumer, they must be in a conspicuous place so as to be easily visible. Individually, they must not be hidden, obscured or interrupted by any other written or pictorial matter. For example, the name of the food must not be broken up by other material, nor must the ingredients list, but it is acceptable for the ingredients list itself to be shown separately from the name of the food.
