Taiwan proposes traffic light front-of-pack nutrition labeling to promote healthier food choices

Authorities in Taiwan, led by the Food and Drug Administration (TFDA) in collaboration with the Health Promotion Administration (HPA), have introduced a draft framework for a red, yellow, and green front-of-pack (FOP) nutrition labeling system. The initiative aims to provide consumers with a simple, intuitive tool to assess the nutritional quality of food products and support healthier dietary decisions.

The proposal aligns with recommendations from the World Health Organization, which identifies unhealthy diets as a major risk factor for noncommunicable diseases (NCDs). National nutrition survey data indicate that approximately 63% of Taiwanese adults exceed recommended sodium intake levels, while 17.3% consume excessive free sugars, underscoring the need for clearer nutritional guidance.

The draft system adopts a color-coded approach based on the content of three key nutrients: sugar, sodium, and saturated fat. Using a standardized reference of per 100 g (solids) or 100 mL (liquids), foods will be classified as:

1.Green: low levels of target nutrients (e.g., ?5 g sugar, ?120 mg sodium, ?1.5 g saturated fat for solids)
2.Red: high levels exceeding defined thresholds (e.g., ?15 g sugar, ?500 mg sodium, ?4.5 g saturated fat for solids)
3.Yellow: intermediate levels between the two thresholds

This interpretive labeling model is designed to enhance consumer understanding compared to traditional nutrition panels and encourage healthier product reformulation by industry.The policy has been developed based on international best practices, domestic consumption data, and stakeholder consultations, including expert input from the medical, nutrition, and food sectors. The concept was initially proposed during the 2025 Healthy Taiwan National Forum and has received support at the highest levels of government.TFDA indicated that the draft guidelines will undergo further stakeholder consultation before implementation. The initiative is expected to guide food manufacturers toward healthier formulations while strengthening public health strategies aimed at reducing diet-related chronic diseases.