Decoding Food Labels

Dr Manika Singh, Nutritional Consultant, Godrej Industries Group

In today’s competitive retail environment, packaging is more than a branding tool, it is a critical communication interface between manufacturers and consumers. While shoppers often prioritise price, flavour, and brand familiarity, on-pack abbreviations quietly convey important information about product quality, processing standards, and freshness. For food businesses, these markers are essential trust-builders. Here are four label abbreviations that consistently influence quality perception and product credibility.

BBE: Best Before End

“Best Before End” (BBE) is frequently misunderstood as a safety indicator. In reality, it is a quality benchmark. It denotes the period during which a product retains its optimal taste, texture, and freshness under recommended storage conditions. For manufacturers and retailers, clearly communicating BBE supports better inventory rotation, minimises quality-related complaints, and reinforces brand reliability.

IQF: Individually Quick Frozen

According to the STTEM 2.0 report by Godrej Yummiez, 85% of Indian consumers are unaware of the term IQF. Individually Quick Frozen (IQF) technology ensures that each piece of food is frozen rapidly and separately, preventing clumping and preserving moisture, texture, and structural integrity.

For frozen food brands, IQF is not merely a processing choice but a quality differentiator. It enhances cooking performance, maintains product consistency, and strengthens consumer confidence in frozen categories.

HPP: High-Pressure Processing

High-Pressure Processing (HPP) is increasingly used for juices, dips, ready-to-eat meals, and other perishable foods. Unlike thermal methods, HPP uses high pressure to inactivate pathogens while retaining nutrients, flavour, and texture.

For food processors, the HPP label signals advanced preservation technology and reduced reliance on chemical preservatives , factors that align strongly with clean-label positioning and premiumisation trends.

FD: Freeze-Dried

FD indicates freeze-drying, a method commonly applied to fruits, coffee, toppings, and snack ingredients. By removing moisture under controlled low-temperature conditions, freeze-drying preserves taste, colour, and nutritional value while significantly extending shelf life.

For ingredient manufacturers and branded players alike, freeze-drying supports product stability, improved rehydration performance, and enhanced sensory quality, critical attributes in value-added food segments.

In a market increasingly driven by transparency and informed decision-making, these abbreviations are more than technical jargon. They represent processing integrity, shelf-life management, and quality assurance, elements that directly impact brand trust and long-term market competitiveness.