Food Labelling in the GCC: Key Requirements Explained

Food labelling in the GCC is built on GSO 9, the Gulf standard for labelling of prepackaged foods. It requires the product name, ingredients, allergens, net quantity, production and expiry dates, storage conditions, country of origin and the responsible business, all presented in Arabic.

A missing allergen, an unclear date or a poor Arabic translation can stop a consignment at the port, trigger a recall or harm someone with an allergy.

Standards are revised and applied differently by each authority, so treat this guide as a map and confirm the current edition with the relevant regulator.

The standards behind GCC food labels

The Gulf Standardization Organization (GSO) publishes standards adopted across the six GCC states. GSO 9 is the core standard for labelling of prepackaged foods and draws heavily on the Codex General Standard for the Labelling of Prepackaged Foods (CXS 1-1985).

GSO standards on nutrition labelling, expiration periods (the GSO 150 series) and halal food (GSO 2055-1) are also referenced. National authorities apply them: the Saudi Food and Drug Authority (SFDA) issues its own technical regulations, and UAE regulators such as Dubai Municipality, ADAFSA and Sharjah Municipality may require product registration or label review before sale.

Mandatory label elements

Most prepackaged foods need the elements below. Exemptions and extra rules exist for small packs and specific categories, so check the standard for your product.

Arabic language and presentation

Mandatory information must appear in Arabic. English or another language may appear alongside it, but the content must match. A translation that changes the meaning of an ingredient or warning is treated as an error.

Whether an Arabic sticker over an original label is accepted depends on the authority and product category, so ask first. Use a translator who knows food terminology, because a literal translation can make an ingredient list meaningless.

Allergens, additives and animal-origin ingredients

Declare allergenic ingredients by their specific name, including those inside compound ingredients such as seasonings and sauces. Precautionary 'may contain' statements should reflect a real, assessed cross-contact risk, not replace good controls; see our guide to allergen cross-contact prevention.

Additives are usually declared by functional class, such as preservative or colour, with the specific name or INS/E number. Each must also be permitted for your food category in the target market.

Ingredients of animal origin draw close attention in the region. Labels are expected to make the source of ingredients such as gelatine and animal fats clear, and pork and its derivatives face strict restrictions. Confirm the exact rules in each market.

Date marking and storage instructions

GCC labels typically carry both a production date and an expiry date. The GSO 150 series addresses expiration periods for food products, so check whether your category has a set period or whether the manufacturer determines it. Either way, the date must be supported by evidence for the actual product and pack; our food shelf-life validation guide explains how.

Storage instructions must match how the product is actually stored and sold. If safety depends on refrigeration, say so clearly, and add after-opening advice where the product changes once opened.

Nutrition, claims and halal

GSO nutrition labelling standards set how the nutrition declaration is presented. Some GCC authorities have added nutrition or front-of-pack requirements in recent years, so check what currently applies. Claims such as high in fibre or sugar free must meet defined conditions and be backed by analysis or a recognised calculation method.

A halal logo is also a claim. It must be supported by a valid certificate from a halal certification body recognised by the importing country's authority, and recognition differs between GCC states. Our guide to the halal assurance system under GSO 2055 explains the wider system.

Worked example: an Indian snack exporter's label for the UAE

A snack manufacturer near Kochi exports a spicy Kerala mixture, made from gram flour noodles, peanuts, curry leaves and spices fried in vegetable oil, to a Dubai importer. The Indian retail pack was designed for FSSAI requirements, and the export team wants to reuse it with an Arabic sticker. The importer's compliance officer reviews the artwork and returns these findings:

• Dates: the pack shows a manufacturing date and best before six months from manufacture. The importer wants a printed expiry date as well as a production date.
• Allergens: peanuts are not emphasised, and the seasoning blend contains undeclared wheat flour.
• Oil: edible vegetable oil is listed, and the importer asks for the oil type to be named.
• Arabic: the sticker was machine translated and renders gram flour incorrectly.
• Importer: the Dubai importer's name and address are missing.

The QA manager corrects the master artwork rather than relying on a sticker. The new label names the oil, declares allergens clearly in both languages, and has its Arabic checked by a food translator. The expiry date comes from the company's own storage study for the export pack.

The importer submits the label for any registration or review the UAE authority requires, and the corrected artwork becomes the controlled master for future GCC orders.

Common mistakes

• Treating the home-market label as suitable for export without review.
• Relying on machine translation for the Arabic text.
• Listing ingredients in recipe order rather than descending weight.
• Missing allergens inside seasonings and sauces.
• Printing a shelf-life period instead of an actual expiry date.
• Using a halal logo without a certificate recognised in the target market.
• Changing a recipe or supplier without updating the label.
• Working from an old edition of the standard.

Key takeaway: A compliant GCC label starts with GSO 9 but does not end there. Keep one controlled master label per market, check every element against the current standards and the authority's rules, and update it whenever the recipe, supplier or shelf life changes.

Frequently Asked Questions

What is GSO 9?

GSO 9 is the Gulf Standardization Organization standard for labelling of prepackaged foods. It sets the mandatory information a label must carry, such as the name, ingredients, net quantity, dates, storage conditions and origin, and requires Arabic. National authorities apply it and may add rules, so confirm the current edition first.

Is Arabic mandatory on food labels in the UAE and Saudi Arabia?

Yes. Mandatory label information must be in Arabic in GCC markets, including the UAE and Saudi Arabia. Other languages, usually English, may appear alongside it as long as the information matches. Whether a sticker over the original label is acceptable depends on the authority and product, so confirm before shipping.

Do GCC food labels need both production and expiry dates?

In most cases, yes. GCC labels generally carry both a production date and an expiry date in a clear, uncoded format. The expiry date should be backed by a shelf-life study for the actual product and packaging. Check the current GSO standards and the authority's requirements for your category.

Which allergens must be declared on GCC labels?

GSO 9 lists foods known to cause hypersensitivity, broadly in line with Codex, including cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk and tree nuts. Lists are updated over time, so check the current edition and authority guidance, and declare allergens from compound ingredients too.

Can I use my FSSAI label to export food to the GCC?

Not usually without changes. FSSAI labelling rules apply to food sold in India, while exported food must meet the importing country's requirements. Common gaps are the Arabic text, date marking, importer details and allergen presentation. Review the artwork against GSO 9 and the target authority's rules before printing.

Next steps

Label review is one part of regional compliance. GCC Food Safety Supervision & Compliance covers regulatory expectations across the GCC states, and Food Traceability, Recall & Crisis Management covers what to do when a labelling error reaches the market.

For related reading, see our guides to food shelf-life validation, allergen cross-contact prevention and food traceability and recall readiness. Not sure which course fits your role? Speak to a counsellor.