A Shift in the Direction of Labeling Regulation

Food authorities have chosen to narrow the scope of labeling, rather than broaden expressions that enhance the health image of general foods, so that consumers do not confuse the nature of products. In particular, under standards set to take effect on January 1, 2028, if sweeteners are used, related functionality for blood sugar management cannot be indicated, making it harder for the marketing logic of low-sugar products to automatically connect to functionality claims.

This change is not simply a matter of revising wording, but the result of years of concern over possible consumer misunderstanding leading to institutional reform. Authorities appear to be trying to block the possibility that general foods could be perceived as tools for disease management, which means that even if the market for functionally labeled foods continues to grow, the responsibility attached to such expressions has become heavier.

Stronger Separation in the Certification System

Not only labeling language, but also the visual identification system itself is being revised. The color and design of the health functional food certification mark are being completely revamped, with the base color changed from teal to red in an effort to reduce the visual confusion between general food safety certification and health functional food certification.

This measure may seem minor from a consumer protection standpoint, but it carries significant meaning in the actual market. At the point of sale, short phrases and marks on the front of packaging often determine purchasing decisions, so authorities are attempting to restore trust by more clearly separating product functions from management systems.

Addressing Blind Spots in Safety Management

The same trend can be seen in ingredient management. The Ministry of Food and Drug Safety said it would investigate the aloin content of aloe ferox, and is also reviewing whether aloe ferox-related ingredients and components in foods purchased through overseas direct buying should be designated as subject to import blocking, thereby bringing risk factors that had been outside the existing system into the management net.

This is a response aimed at reducing differences in management intensity between ingredients permitted for health functional foods and ingredients used in general foods. As the market grows rapidly, it becomes harder to explain safety based solely on whether something is permitted, so authorities are moving toward a monitoring system that does not distinguish by distribution channel or product type.

Growing Interpretation and Design Burdens on Industry

These changes impose burdens on companies that go beyond simple packaging revisions. They must redesign ingredient selection, advertising expressions, and even explanatory methods by distribution channel, and the reason professional verification bodies such as the Health Functional Food Research Group of the Pharmaceutical Society of Korea are drawing attention is that the accuracy of evidence and interpretation is becoming more important than product competitiveness alone.

Ultimately, the core of the recent trend is not to block market expansion itself. It is a process of more clearly drawing the boundaries between health functional foods and general foods, and between functional ingredients and general ingredients, in order to protect consumer trust. Going forward, industrial competitiveness will depend not only on technological development, but also on how well companies explain and substantiate their products within the rules.