Dubai’s new A-to-E food labels explained – here’s what each grade means for shoppers
New laboratory checks assess whether packaged products match their declared nutritional values
DUBAI – Dubai is introducing a new A-to-E grading system designed to help shoppers understand how accurately packaged food products report their nutritional information.
The Dubai Central Laboratory has launched a specialised testing service that examines food products and checks whether the figures printed on their packaging match the actual contents. The resulting grade is intended to make it easier for consumers to judge the reliability of nutrition information when comparing products.
The system covers information such as sugar, fat, calories, protein, carbohydrates, fibre and sodium. Importantly, the grade is not a health rating for the food itself. An A-rated product is not necessarily healthier than a product receiving another grade. Instead, the classification indicates how accurately the nutritional information on the package reflects what is actually present in the product.
For shoppers comparing breakfast cereals, choosing a post-gym snack or monitoring their calorie, sugar or protein intake, the system could provide a quick way to assess how much confidence they can place in the numbers printed on the packaging.
How it works
Dubai Central Laboratory tests food products through its specialised laboratory service before assigning an accuracy grade ranging from A to E. The classification is intended to give food businesses a way to validate the nutritional information declared on their products, whether before they reach the market or after they are already being sold.
For manufacturers and suppliers, accurate nutritional information can support regulatory compliance and strengthen confidence among regulators and consumers. For shoppers, the traffic light-style A-to-E indicator is designed to simplify decisions that can otherwise require reading detailed nutritional tables and interpreting technical information.
The system does not replace the nutritional information already provided on packaging. Instead, the grade offers an additional reference point when consumers are comparing products and checking whether their declared nutritional figures can be relied upon.
What to check
UAE food labels already provide information about ingredients, calories, nutrients and allergens. However, nutrition professionals have advised shoppers to prioritise several key areas rather than attempting to understand every number printed on a packet.
Serving size is an important starting point, followed by calories, sugar, saturated fat, salt and fibre. These figures can provide a useful snapshot of a product's nutritional profile.
The percentage nutrient reference value, or %NRV, can also help consumers understand how much of a particular nutrient a serving contributes. A value of 15 to 20 percent NRV or higher per serving is considered high, while 5 percent or below is considered low.
The ingredient list is another important part of the package, particularly for foods purchased regularly.
Nutrition professionals have also highlighted challenges including small print, technical terminology and inconsistent serving sizes. Consumers are encouraged to examine the complete nutritional information instead of basing a purchase on a single statement displayed prominently on the front of a packet.
Beyond claims
Health-related claims on packaging can also require closer attention. Some statements can create a health halo without providing much information about the product's overall nutritional quality.
For example, describing an olive oil as "cholesterol-free" may appear to offer a health benefit, even though cholesterol is naturally absent from plant-based oils. Such claims can therefore sound more significant than they actually are when considered in the wider nutritional context.
Clearer Arabic and English labelling, larger and easier-to-read print, consistent nutritional values per serving and per 100 grams, and more prominent information on sugar, salt, saturated fat and allergens have been highlighted as areas that could further improve food labels.
Consumer education through schools, healthcare facilities and media is also considered important in helping people interpret food information.
Abu Dhabi option
Shoppers in Abu Dhabi have access to another nutrition-focused initiative. The Abu Dhabi Quality and Conformity Council, working with the Abu Dhabi Public Health Centre, introduced the Nutri-Mark initiative to provide front-of-pack nutritional information and make dietary choices easier to understand.
Participating products can carry a QR code that consumers can scan to access nutritional information through the TAMM app. This allows shoppers to retrieve product details while browsing participating retail outlets.
Dubai has also been pursuing wider measures aimed at supporting healthier eating. Schools and colleges across the emirate have been encouraged to serve healthier meals under enhanced food and nutrition guidelines introduced by Dubai Municipality in 2025.
The guidelines call for educational institutions to reduce added sugars, increase fibre, encourage water consumption and reduce food waste. They also establish per-serving size criteria to support portion control and consistent labelling, while setting requirements around the serving of tea and coffee and encouraging sustainable meals using locally sourced ingredients.
Calorie checks
Dubai Municipality's "Eat Healthy, Live Healthy" programme includes measures covering calorie information in food service businesses. Food establishments are required to assess the calorie content of dishes according to the quantities of ingredients used and the serving size.
The maximum permitted variance for declared calorie information is 20 percent. The measure is intended to help consumers understand the significance of calorie information within their overall daily diet.
Food labelling is also supported by wider municipal inspections. Local authorities conduct checks at food stores and restaurants to monitor compliance with food safety requirements, verify that products carry required information and check details such as labels and expiry dates.
Random inspections are used to assess compliance, monitor the quality of food supplied and ensure food is suitable for consumption.
For consumers, the new A-to-E system adds another layer to the information available on packaged products. Rather than treating an A grade as a sign that a food is inherently healthy, shoppers can use it to understand the reliability of the nutritional figures they are comparing, while still checking serving sizes, sugar, salt, saturated fat, fibre, ingredients and any prominent health claims.