Labeling Food Products in Dubai: A Complete Guide for Manufacturers and Distributors Based on UAE.S 192:2019

Entering the UAE food market—especially in Dubai—requires precise compliance with strict food labeling regulations. Manufacturers and distributors must adhere to 

, which regulates food labeling. These standards align with

, ensuring consistency with global safety and transparency standards.

Whether you are manufacturing locally, exporting into the UAE, or distributing products across the Emirates, understanding the rules around 

, E numbers, flavors, and food acids is essential for a smooth market entry.

This blog is your comprehensive guide to 

, with a focus on what manufacturers and distributors must do to avoid delays, fines, or product rejection.

1. Overview of UAE.S 192:2019 – Additives Permitted for Use in Foodstuffs

 sets out the food additives that are permitted for use in the UAE. It is primarily based on:

-The Codex General Standard for Food Additives (GSFA)

-The European Union Regulation (EC) No. 1333/2008

The UAE standard recognizes both sources but prioritizes Codex. Where Codex is silent, the EU regulations are used as a fallback.

This standard includes specific information such as:

-Technological functions (e.g., preservative, color, acidity regulat

2. Is There a Banned List of Food Ingredients?

Dubai Municipality does not maintain a public list of banned food ingredients. Instead, 

—meaning if a food additive is not included or permitted in this list (or its Codex/EU equivalents), it is effectively not allowed.

A few exceptions and recent updates include:

-Titanium Dioxide (E171) was officially banned in 2023 following concerns about its safety.

-Some colorants or sweeteners not widely approved in Codex or the EU are not permitted in the UAE.

If you’re using a novel ingredient or uncertain about regulatory approval, it is best to submit an inquiry to Dubai Municipality with full documentation.

3. E Numbers and Additives: How to Label Them Correctly

One of the most common reasons for food product rejection in Dubai is

, all food additives must be declared with:

-Function of the additive, such as “color,” “preservative,” or “acidity regulator”

 “Additives: E330, E211” (no names or functions)

Each entry must be complete, and functions like “anti-caking agent,” “emulsifier,” “stabilizer,” or “thickener” must be specified where relevant.

4. Labeling Acids and Acidulants: Citric, Lactic, and More

Acids, including citric acid (E330), lactic acid (E270), malic acid (E296), and others, are commonly used in food manufacturing as preservatives or flavoring agents.

These ingredients are classified under acidifiers or acidity regulators and must be labeled just like any other additive.

-You must declare the additive name, E number, and its function.

-The source of the acid (e.g., plant-derived, synthetic) is not mandatory but may be required if relevant to consumer safety (e.g., for allergies).

5. Flavouring Agents: Natural, Nature-Identical, or Artificial?

Dubai regulations are specific about the 

 requires that manufacturers clearly declare whether a flavor is:

 – directly extracted from natural sources (plants, animals)

– synthetically produced but chemically identical to natural substances

 Nature-identical Flavoring (Strawberry flavor)

These classifications help ensure transparency and are especially important for products marketed as 

, manufacturers and distributors should avoid the following mistakes:

-Listing only E numbers without names or functions

-Using vague terms like “flavorings,” “colors,” or “preservatives”

-Not distinguishing between natural and artificial flavors

Dubai Municipality performs strict checks during the 

process. Even small errors can result in rejection or delay.

If your product includes an ingredient not explicitly found in 

or not clearly approved in Codex or EU regulations:

-Gather all technical documentation (source, function, safety studies)

-Submit a formal inquiry to Dubai Municipality Food Safety Department

-Await written approval before importing or distributing

novel ingredients, proprietary blends, or functional foods.

8. What Distributors Must Ensure Before Launching a Product

 involves more than just logistics. You must:

-Confirm that ingredient lists match UAE regulations

-Ensure E numbers and functions are properly declared

-Verify that banned or restricted additives (e.g., E171) are not present

Distributors are legally responsible for the products they sell—even if they are not the manufacturer.

9. Reference to International Regulations: Codex and EU

 is accepted under both systems, it is generally accepted in the UAE. However, local guidelines always prevail, so do not assume equivalence without checking 

10. Final Checklist for Food Manufacturers and Distributors

✅ Use only additives listed in UAE.S 192:2019 or Codex/EU equivalents

 ✅ Label each additive with: name + E number + function

 ✅ Clearly declare whether flavors are natural, nature-identical, or artificial

 ✅ Avoid outdated or banned ingredients like Titanium Dioxide (E171)

 ✅ Submit inquiries for unlisted or new ingredients

 ✅ Translate all Arabic and English label content consistently

 ✅ Keep documentation ready for all components in the product formulation

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Learn how to label food products in Dubai according to UAE.S 192:2019 and UAE.S 9:2019. A complete guide for manufacturers and distributors to ensure compliance with food labeling regulations in the UAE.

Understanding the rules around ingredient labeling, E numbers, flavors, and food acids is essential for a smooth market entry.


In the catering industry, especially for institutional catering companies serving sectors like education, healthcare, and airlines, 

the pace and volume of the industry itself demand robust systems.

 The nature of the business requires strong food safety management systems and sector-specific SOPs to keep operations safe and efficient across different sectors.

In this blog, we break down the essential components of a comprehensive Food Safety SOP package, picking up from  Dubai Municipality (DM), HACCP, and ISO 22000 standards. We also explain how NutriCal can support compliance, traceability, and accurate labeling for institutional caterers.

1. Food Safety Management System (FSMS) SOPs

Your foundation for safe catering starts with a robust FSMS SOP. This ensures your operations align with Dubai Municipality, HACCP, and ISO 22000.

 All FSMS manuals and logs should be version-controlled.

Having these SOPs in place minimizes food safety risks, ensures traceability, and helps pass inspections smoothly. It also creates a culture of accountability and hygiene that reflects positively on your brand.

-HACCP Plan formats for institutional use

Each sector in institutional catering comes with its own risks and regulatory requirements. Here's how SOPs vary for schools, airlines, and hospitals:

A. Education Sector (Schools/Universities)

Serving children means strict attention to allergens, hygiene, and temperature control. Young consumers are more vulnerable to foodborne illnesses and allergic reactions.

Use insulated boxes with time-stamping; chilled foods must stay below 4°C.

Monthly allergen awareness sessions for food handlers and supervisors.

supports school caterers with smart allergen tracking tools, Arabic/English dual-language labels, and child-safe font options to meet Dubai Municipality requirements.

High-volume operations with tight flight schedules require SOPs built on precision, food safety, and security.

 Cool meals to ≤3°C within 90 minutes post-cooking.

 Max 36 hours from production to onboard service.

Use tamper-evident packaging and conduct metal detection (ferrous limit ≤1.5mm).

Hospitalized patients are among the most vulnerable. Food must be both therapeutic and safe.

Dedicated areas for diabetic, renal, kosher meals; verified by both chef and dietitian.

 RTE foods heated to ≥72°C for 2 minutes minimum.

Use RFID(Radio Frequency Identification) tags for allergen tracking and diet compliance.

Annual infection control certifications required for all kitchen staff.

simplifies hospital meal compliance with customized diet labels, allergen reports, and digital meal tickets that ensure accuracy and traceability from kitchen to patient tray.

These procedures apply across all catering operations and are crucial for daily food safety.

-Ensure all vendors provide valid Halal certification (ESMA)

-Use only DM-registered slaughterhouses and distributors

-Maintain microbiological test results (≤6 months old)

-Monitor food temperatures using calibrated probes (±0.5°C)

-Log buffet line temperatures every 4 hours

Reheat to ≥75°C if hot food drops below 63°C

-Maintain strict zoning with color-coded tools (e.g., purple for gluten-free)

-Label allergens in bold, and add "May Contain" warnings

-Weekly inspections by DM-licensed contractor

-Install fly killers ≥3m away from food zones

With rising demand for transparency and audit-readiness, digital tools are a game-changer in SOP execution.

-Real-time monitoring via IoT temperature sensors

-Customizable digital checklists synced with SOP timelines

5. Training Matrix: Certification Requirements

Consistent staff training ensures SOPs are correctly implemented across the organization.

Role                                            Required Certification                               Frequency

Kitchen Staff                               DM Basic Food Hygiene                             Annual

Supervisor                                      HACCP Level 3                                        Biannual

Dietitians                                 Hospital Food Safety Specialist                       Annual

Logistics Team                        IATA Perishable Cargo Handling                     Every 2 Years

Being prepared for emergencies helps mitigate damage, protect consumers, and comply with legal requirements.

-Isolate affected product using batch and LOT tracking

-Maintain backup generators for cold storage (8-hour minimum)

-Log outage durations and initiate food safety checks upon power return

-Ready-to-use SOP templates in Word format?

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Discover sector-specific,Municipality-compliant food safety SOPs tailored for education, airline, and hospital catering. Learn how NutriCal helps streamline food safety and labeling compliance.

Comprehensive Food Safety SOPs for Institutional Catering Schools, Airlines & Hospitals

The New Nutrition Labeling System in Abu Dhabi

The packaged food industry in Abu Dhabi is entering a new era of transparency and health-focused labeling. The 

, a leading body of regulators and industry representatives, has announced the mandatory implementation of the Nutri-Mark —a front-of-pack label designed to clearly communicate a product’s nutritional value. With a new deadline set for early 2026, businesses have some time to prepare—but the clock is ticking.

Whether you manufacture, distribute, or sell packaged food and beverage items in Abu Dhabi—including through retail outlets such as supermarkets and hypermarkets—this change will impact how you label and position your products.

The Nutri-Mark is a color-coded, letter-graded front-of-pack label that offers consumers an at-a-glance view of a food or drink item’s nutritional quality.

A (Dark Green): Best nutritional composition

E (Dark Orange): Least favorable nutritional composition

Each score is based on a combination of calories, saturated fats, sugars, salt, fiber, protein, and positive ingredients like fruits, vegetables, nuts, and healthy oils. It’s a simplified but effective tool to help consumers make informed choices—especially when detailed nutrition facts labels are overlooked or misunderstood.

Nutri-Mark may remind some of the Nutri-Score system used across Europe. Both use a color-coded, letter-based front-of-pack label—from A (dark green) for healthier products to E (dark orange) for less healthy ones. The goal is similar: make it easier for consumers to make informed food choices at a glance.

However, there are key differences. Nutri-Score is voluntary in most countries and based on a general European formula. Nutri-Mark, on the other hand, is becoming mandatory in Abu Dhabi and designed to reflect local health priorities, such as the region’s high rates of obesity and chronic disease. Importantly, Nutri-Mark requires official certification from the 

 which ensures a standardized and regulated approach. For food businesses operating in Abu Dhabi, this means that Nutri-Mark is not just a helpful tool—it’s a compliance requirement.

Obesity and chronic disease rates are rising across the UAE, and Abu Dhabi is no exception. According to local data:

61% of Abu Dhabi’s adults are overweight or obese—14% higher than the OECD average.

37% of children in Abu Dhabi are overweight or obese—19% above the OECD average.

High body mass index (BMI) contributes to up to 40% of deaths from non-communicable diseases like diabetes and heart disease.

Obesity-related healthcare costs reached AED 1.7 billion in 2023, with an estimated AED 20 billion in socio-economic impact in 2024.

The Nutri-Mark is part of a larger strategy to encourage healthier eating habits by helping people understand what they’re eating—starting with clear and visible front-of-pack labels.

Six entities have formed a technical team to work on this initiative: 

If you manufacture, distribute, or sell packaged food and beverages in Abu Dhabi, the Nutri-Mark system will apply to you. This includes:

-Supermarkets, hypermarkets, and other food retailers

-Provide clear and accessible nutrition information

-Make it easier for consumers to choose healthier options

-Stay aligned with Abu Dhabi’s vision of promoting a culture of quality, innovation, and consumer safety

Each food product undergoes a nutritional assessment and scoring process:

1) Application Submission: Submit your product for certification through the QCC.

2) Nutritional Assessment: Provide detailed nutrition facts labels and documentation through one of three accepted methods:

 experts review the information and assign a Nutri-Mark grade.

4) Certification Issuance: If the product passes, you receive a certificate and Nutri-Mark label.

5) Labeling and Packaging: Add the label to your front-of-pack packaging in accordance with 

 will conduct periodic market checks and re-evaluations to ensure ongoing compliance.

This structured six-step system ensures accuracy and fairness in how nutrition facts labels are assessed and displayed.

What Products Are Included in the First Phase?

In the first phase of implementation, Nutri-Mark will apply to five key food groups:

 (Butter Oil, Anhydrous Milkfat, Ghee, Vegetable Oils and Fats,  Butter,  Fat Spreads). 

(Breads, Buns and Rolls, Crackers, Cakes, Cookies and Pies, Doughnuts, Sweet rolls, Scones, and Muffins, Bagels, Pita).

 ( Fruit and Vegetable Juices, Sport,“Energy” or “Electrolyte" Drinks, Carbonated Water-Based Flavored Drinks,  Non-Carbonated Water-Based Flavored Drinks,  Concentrates (Liquid or Solid) for Water-Based Flavored Drinks,  Coffee, Coffee Substitutes, Tea, Herbal Infusions, Other Hot Cereal and Grain Beverages).

 (Fluid Milk and Milk Products, Yoghurt, Laban). 

 (Cereals and Cereal Products, Pastas and Noodles and Like Products, Cereal and Starch Based Desserts).

These are commonly consumed food categories that can have a significant impact on public health. Businesses dealing in these products should begin preparing nutrition facts labels and submitting 

Let’s take a look at how products might score:

Low in calories, sugars, saturated fats, and salt. Rich in fiber, protein, or healthy oils. (e.g., a low-fat hummus with added chickpeas and olive oil)

Moderate in less desirable nutrients, may offer some beneficial ones. (e.g., fruit yogurt with some added sugar)

High in sugars, saturated fats, salt; usually highly processed and low in beneficial nutrients. (e.g., sugar-loaded breakfast cereal or fried snacks)

This level of transparency goes far beyond traditional nutrition facts labels by giving consumers a quick, visual summary of what they’re consuming.

How the Nutri-Mark Can Help Drive Better Choices

Nutrition education is often limited. Many people struggle to interpret nutrition facts labels or are unsure how much sugar, salt, or saturated fat they’re consuming daily. Nutri-Mark takes that confusion out of the equation.

A single glance at the color and grade tells you if a product is a better or worse choice.

 Consumers may opt for a B-rated juice instead of a D-rated one.

 Brands are encouraged to reformulate products for a better score.

Ultimately, this system creates a win-win: consumers get clearer information, and companies are pushed toward healthier innovation.

Meeting the requirements of Nutri-Mark starts with having 

—and this is where NutriCal makes a big difference.

NutriCal is a smart software platform that helps you:

-Calculate nutrition facts labels accurately using your recipes and ingredients

-Instantly assess sugar, fat, salt, calorie, and fiber content

-See how your product would score on Nutri-Mark

-Tweak and reformulate recipes to improve your score

-Get the accurate nutrition facts you need to fill out the QCC submission sheet

Whether you’re a large-scale manufacturer, distributor, or food retailer, 

Reformulating for a Better Nutri-Mark Score

To achieve a higher Nutri-Mark grade, you might need to reformulate products to lower the sugar, salt, or saturated fat content while boosting fiber or adding healthy ingredients like legumes or whole grains. 

makes this process easier by showing you the impact of every ingredient swap in real time.

A Shared Responsibility: Government and Industry Working Together

Addressing overweight and obesity isn’t something that can be solved by one group alone—it requires action from both regulators and the food industry.

Government bodies play a vital role in shaping a healthier food environment. 

-Setting nutritional limits for sugar-sweetened beverages and energy-dense foods.

-Promoting healthier diets by encouraging reduced intake of fats and sugars, and increasing consumption of fruits, vegetables, legumes, whole grains, and nuts.

-Launching initiatives that make healthier food choices more available, accessible, and appealing to the public.

Nutri-Mark becomes mandatory in Abu Dhabi by 2026. This guide explains what food manufacturers, distributors, importers, supermarkets, and hypermarkets need to —before it's too late.

Nutri-Mark will be mandatory in Abu Dhabi by 2026. This blog breaks down what it means for food businesses and how to prepare—from labeling to reformulation.



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