QUID labelling: when the percentage of an ingredient must be declared
By the Menulta editorial team · Facts checked 15 October 2026 · Updated 15 October 2026
The short answer
QUID, the quantitative ingredient declaration, is required by Article 22 of Regulation (EU) No 1169/2011 when an ingredient or category of ingredients appears in the name of the food, is usually associated with that name by consumers, or is emphasised on the label in words, pictures or graphics, or is essential to characterise the food. The quantity is expressed as a percentage, usually of the ingredient's weight at the time of use, and appears in or next to the name or in the ingredients list.
When QUID is required
Article 22(1) requires the quantity of an ingredient or category of ingredients to be indicated where it:
- appears in the name of the food or is usually associated with that name by the consumer, for example the strawberries in 'strawberry yoghurt';
- is emphasised on the labelling in words, pictures or graphics, for example a picture of almonds on a biscuit pack or the words 'made with real butter'; or
- is essential to characterise a food and distinguish it from products with which it could be confused because of its name or appearance.
How the percentage is calculated
Annex VIII sets out the details. The quantity is normally expressed as a percentage corresponding to the quantity of the ingredient at the time of its use. Where food has lost moisture through heat treatment or other treatment, the quantity is expressed as a percentage of the finished product, and where that exceeds 100%, it is replaced by the weight of the ingredient used to prepare 100 g of finished product, for example 'made with 150 g of pork per 100 g of product'.
For volatile ingredients, the percentage is based on their proportion by weight in the finished product. Concentrated or dehydrated ingredients reconstituted during manufacture can be declared by their proportion before concentration.
Exemptions
Annex VIII also lists situations where QUID is not required, including:
- where the drained net weight is already indicated;
- where quantities are already required on the label by other EU rules;
- where an ingredient is used in small quantities for flavouring;
- where the ingredient, though it appears in the name, is not likely to determine the consumer's choice because variation in quantity is not essential to characterise the food or distinguish it;
- where specific EU rules set the quantity precisely without requiring it on the label.
Examples
| Product or claim | QUID needed? | Why |
|---|---|---|
| 'Ham and mushroom pizza' | Yes, for ham and mushroom | Named in the food's name |
| Biscuit pack showing a picture of hazelnuts | Yes, for hazelnuts | Emphasised by a picture |
| 'Made with free-range eggs' | Yes, for eggs | Emphasised in words |
| 'Garlic bread' with garlic as flavouring | Possibly not | Small quantity used as flavouring |
| Chilli con carne | Usually yes, for meat | Meat is essential to the food |
Where QUID appears
Article 22(2) and Annex VIII say the quantity must appear in or immediately next to the name of the food, or in the list of ingredients next to the ingredient or category in question. Most manufacturers put it in the ingredients list, for example 'strawberries (12%)'.
QUID and restaurants
QUID is a prepacked-labelling rule and does not apply to dishes served in restaurants. The underlying idea is still useful: if your menu highlights an ingredient, such as 'lobster ravioli' or 'truffle fries', guests expect a meaningful amount of it. If the 'truffle' is truffle-flavoured oil, saying so avoids disappointing guests and keeps you within the fair-information principle of Article 7.
QUID and allergens
QUID and allergen labelling are separate requirements. A biscuit might show 'hazelnuts (8%)' because hazelnuts are pictured on the pack, and hazelnuts must also be emphasised as an allergen. The percentage does not change the allergen duty: even a trace-level ingredient that is an Annex II allergen must be declared and emphasised.
Checking QUID on supplier products
When restaurants use bought-in products, QUID figures help with menu honesty. If a supplier's 'crab salad' shows crab at 10% and surimi as the main ingredient, describing your dish simply as 'crab salad' may mislead guests. The QUID figure tells you how much of the named ingredient is really there.
Sources
This guide is general information, not medical or legal advice. Guests with an allergy should follow their doctor's advice. Operators should confirm their own setup with their food safety adviser or local authority.