Technical Regulation TR CU 022/2011 “Food products in terms of their labelling” establishes mandatory requirements for food labelling in the Eurasian Economic Union (EAEU).
The regulation specifies the information that must be provided to consumers, including the product name, ingredients, quantity, date of manufacture, shelf life, storage conditions and nutritional information. Its purpose is to ensure that labels accurately describe the product and do not mislead consumers.
The requirements apply alongside other relevant EAEU technical regulations, including additional labelling provisions for specific food categories.
Adopted: December 9, 2011.
Entered into force: July 1, 2013.
Scope of TR CU 022/2011
TR CU 022/2011 establishes requirements for the labelling of food products placed on the EAEU market.
It does not apply to food produced by catering establishments for consumption at the place of production, or to food produced by individuals in private households for purposes other than business activities.
Mandatory information on packaged food
Subject to the provisions and exceptions applicable to the product, packaged food labels must include:
- the product name;
- the ingredients;
- the quantity;
- the date of manufacture;
- the shelf life or expiry date;
- storage conditions, including conditions after opening where required;
- the name and address of the manufacturer and, where applicable, the authorised representative or importer;
- recommendations or restrictions on use and preparation, where required;
- nutritional information;
- information about genetically modified components, where required;
- the EAC conformity mark.
Product name and ingredients
The product name must accurately describe the food and distinguish it from other products. A brand name or invented name must not replace the required product description.
Ingredients must generally be listed in descending order of their proportion by weight at the time of manufacture, subject to the applicable exceptions.
The label must not indicate ingredients that are absent from the product or otherwise misrepresent its composition.
Language and legibility
Mandatory labelling information must be provided in Russian and in the official languages of the relevant EAEU Member States where required by their national legislation.
Labels must be clear, legible, accurate and sufficiently contrasted against the background. The method of application must preserve the information throughout the product’s shelf life under the specified storage conditions.
GMO labelling
Food obtained using genetically modified organisms must carry the information required by TR CU 022/2011. Where applicable, the label must also display the Cyrillic mark “ГМО” next to the EAC conformity mark, matching its prescribed form and size.
If the manufacturer has not used genetically modified organisms, a GMO content not exceeding 0.9% may be treated as accidental or technically unavoidable contamination under the regulation. This exception must not be interpreted as a general exemption for the intentional use of GMO ingredients.
Claims concerning the absence of GMO ingredients must be supported by appropriate evidence.
Additional information and warnings
Labels may include additional information, such as trademarks, the place of origin and voluntary certification marks, provided that this information is accurate, substantiated where necessary and does not mislead consumers.
Certain product categories require additional warnings or instructions. These include some non-alcoholic beverages containing caffeine or ingredients with a tonic effect. The exact wording and conditions must be checked for the particular product.
Product-specific labelling requirements
The general requirements of TR CU 022/2011 must be considered together with the regulations applicable to the food category, including:
- TR CU 033/2013 on milk and dairy products ;
- TR EAEU 040/2016 on fish and fish products ;
- TR EAEU 044/2017 on packaged drinking water, including natural mineral water .
Compliance with food labelling requirements must be assessed alongside the applicable food safety and conformity assessment procedures.
