Food labeling and packaging are critical elements of any food product — affecting legal compliance, consumer safety, and brand perception. In contract manufacturing, labeling and packaging responsibilities are shared between the ordering company and the manufacturer.
Mandatory Labeling Requirements
Under Turkish Food Codex Labeling Regulations (aligned with EU food labeling law), food labels must include:
- Product Name: Legal or customary name of the food
- Ingredients List: All ingredients in descending order of weight
- Allergen Information: Highlighted allergens (gluten, milk, eggs, nuts, etc.)
- Net Quantity: Weight or volume of the product
- Best Before / Use By Date
- Storage Conditions
- Producer/Packer Information: Name and address
- Nutrition Declaration: Energy, fat, carbohydrates, protein, salt
- Lot/Batch Number: For traceability
Packaging Material Options
Flexible Packaging
Stand-up pouches (doypack), flow packs, and sachets. Lightweight, cost-effective, and excellent barrier properties.
Rigid Plastic
PET, HDPE, and PP containers. Common for sauces, dairy, and beverages. Must be food-grade certified.
Glass
Preferred for premium jams, sauces, and preserved foods. Recyclable and perceived as high quality.
Metal Cans
For long shelf-life products: canned vegetables, fish, and beverages.
Packaging Design Tips
- Brand identity visible from 3 meters distance (shelf impact)
- Clear product name and variant differentiation
- All mandatory legal information legible (minimum font size requirements)
- Consider resealable closures for consumer convenience
- Choose sustainable materials where possible (recyclable, compostable)
- Design for your target retail channel (different requirements for supermarkets vs. online)
For full food manufacturing guidance, see Food Sector Contract Manufacturing Guide and Organic and Natural Food Manufacturing.